Hazelnut Cream

Name: Hazelnut Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: Whole milk 2 cups; Fresh liquid cream ¾ cup; Hazelnut paste ¾ cup; Sugar 0.6 cup; Type 00 flour 4 ½ tbsp; Cornstarch 2 tbsp; Egg yolks 4

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Calories per serving

Vegetarian

Energy Kcal 62
Carbohydrates g 4.6
of which sugars g 3.7
Protein g 1.4
Fats g 4.3
of which saturated fat g 1.08
Fiber g 0.3
Cholesterol mg 28
Sodium mg 8

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 6
Cost: Low

PRESENTATION

Hazelnut cream is this really special Italian treat. It's perfect for adding a delicious twist to everything from large cakes to those delicate pastries—so good. What's cool about this version is how it builds on classic crema pasticcera with rich hazelnut paste. The result? Super creamy, super aromatic, and it has this nutty depth that, to be honest, you can't really find anywhere else.

In Italy, you're likely to spot this hazelnut cream in things like pan di Spagna or fluffy meringue clouds—seriously good stuff. Every bite is silky and smooth, just the right touch of roasted flavor. And here's the thing, you can totally switch things up with homemade Nutella if you are craving more chocolate. It is a nifty little trick. Super rich and indulgent, either way.

Across Italian regions, especially in Piedmont—where hazelnuts are a big deal—the love for hazelnut spread and anything with a chocolate hazelnut vibe is, well, huge. People really, really get creative with it. They use this versatile cream to fill all kinds of pastries, layer cakes, or even spoon it over fruit for a quick treat. Some folks keep it simple, others might throw in a bit of hazelnut butter for that extra punch, or blend it with chocolate to make their own hazelnut chocolate spread.

No question, this cream makes desserts taste luxurious and moist but never too heavy. Whether you're baking for a big family gathering or just messing around in the kitchen, it's the kind of recipe that lets you have fun with flavors and textures. And look, the aroma alone—toasty and a little sweet—is bound to have everyone peeking into the kitchen to see what's cooking. It's really not just about creating a dessert; it's about diving into the whole Italian culinary tradition. Really worth it.

How to prepare Hazelnut Cream

To make the hazelnut cream, start by placing the egg yolks and sugar in a bowl and whisk with a hand whisk 1 until you obtain a light and frothy mixture. Sift the flour and starch directly into the bowl 2, and mix the ingredients well 3.

Add the hazelnut paste 4 and mix with the whisk to incorporate the ingredients; finally, add the milk 5 and mix until you have a smooth cream 6.

Pour the cream into a saucepan straining it through a sieve to catch any lumps 7 and bring to a boil over medium heat 8, continue cooking until you get a thick and compact cream, continuing to stir with the whisk 9.

Place the obtained cream in a baking dish 10, cover with plastic wrap in contact with the surface of the mixture 11, let it cool and then place the cream in the refrigerator to set for at least an hour. After the cooling time, incorporate 7 oz of whipped cream into the cream 12, for more details consult the guide How to Whip Cream.

Mixing with a whisk 13 to combine the mixture. Transfer the hazelnut cream into a piping bag fitted with a star nozzle 14 to proceed with your fillings or pour it into a small bowl 15 and store it in the refrigerator covered with plastic wrap until ready to use.