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hazelnut cream


Rana
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Hello everyone,

I have been going to a cafe that serves pastries with "hazelnut cream". The cream has a really distinctive flavor but I wasn't able to get it. I tried pastry cream with praline, with whipping cream but the flavor is not even close. I tried hazelnut butter cream, also not even close.

I talked to staff and one of them tried to talk to the chef into giving me the secret and all he was willing to say is: I don't use any artificial flavorings or extracts, I use fresh hazelnut.

Can someone please how to make a hazelnut cream using fresh hazelnut?

Thanks a lot in advance.

Rana

Edited by Rana (log)
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In Professional Baking by Gisslen, I linked to the version I own, there's an almond pastry filling that is based on creme anglaise with marzipan stirred in while it's warm. I'm thinking that you could sub hazelnut paste/butter for the marzipan. I'm not near the book right now, I can probably post an ingredients list in a couple of days.

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