Irresistible Hazelnut Cream: The Ultimate Buttery Pastry Filling for Tarts, Croissants, & More
Prepare to elevate your baking with Hazelnut Cream, an effortlessly delicious pastry filling that boasts the rich, warm flavors of buttery, toasted hazelnuts. This incredible cream can be used in all the same delightful ways you’d typically use almond cream or frangipane – think sumptuous fillings for croissants, elegant tarts, and flaky puff pastry creations. Its deep, complex flavor profile, reminiscent of browned butter, will quickly make it a staple in your kitchen.
This hazelnut cream recipe offers a straightforward approach to creating a luxurious filling. It’s perfect for tarts, adding a unique twist to classics like this hazelnut pear tart, or as a delightful alternative to almond cream in recipes such as this cherry almond tart. The magic lies in the combination of quality butter and the inherent nuttiness of hazelnuts, which together develop a taste akin to rich, nutty browned butter when baked.
While this hazelnut filling is incredibly versatile and easy to prepare, it’s crucial to remember that it must be baked. Due to the presence of raw eggs, it is not suitable for unbaked applications like cake fillings or as a standalone dip. Instead, embrace its full potential by baking it into a variety of pastries, from classic tarts and croissants to Danish pastries or even a creative spin on a traditional King cake. Its transformation in the oven is what truly unlocks its exquisite texture and depth of flavor.
Table of Contents
- Why you will love this hazelnut cream
- What is hazelnut cream?
- How do you use hazelnut cream?
- Ingredients Needed
- How to Make Hazelnut Cream
- Chef Lindsey’s Recipe Tip
- Variations & Substitutions
- Storage
- Frequently Asked Questions
- Hazelnut Cream Recipe
- Before You Go
Why You Will Love This Hazelnut Cream
- Flavorful & Unexpected: This hazelnut cream offers a delightful and unexpected twist on the classic French pastry filling, almond cream (frangipane). By swapping almonds for hazelnuts, you unlock a new dimension of nutty flavor that will surprise and impress. Imagine biting into a hazelnut croissant instead of the usual almond — a true game-changer!
- Easier Than Cookies: Don’t let the fancy name intimidate you. Making this hazelnut frangipane is surprisingly simple, utilizing the straightforward creaming method. If you can whip up your favorite cookie dough, you can master this hazelnut cream with ease, making it accessible even for novice bakers.
- Incredibly Versatile: Once prepared, this exquisite hazelnut cream can be baked into an array of desserts. Whether you’re filling delicate tarts, creating elevated croissants, baking delicious cookies or bars, or adding a rich layer to cakes and puff pastry, it transforms any ordinary treat into an easy, yet sophisticated, fancy dessert. Its adaptability makes it a valuable recipe to keep in your baking repertoire.
What is Hazelnut Cream?
Hazelnut cream is a luscious baked custard, often referred to as a type of frangipane, where ground hazelnuts take center stage. It’s crafted by first creaming together softened butter, granulated sugar, and eggs until light and airy. Then, hazelnut flour is folded in, creating a smooth, spreadable mixture. Once baked, it transforms into a light, fluffy, and incredibly flavorful filling that carries the distinctive taste of toasted hazelnuts complemented by the subtle, caramelized notes of browned butter. It’s richer and more aromatic than traditional almond frangipane, offering a gourmet touch to any pastry.
How Do You Use Hazelnut Cream?
Hazelnut cream, much like its popular counterpart frangipane, is designed to be baked. The heat of the oven allows its flavors to meld beautifully, creating a tender, aromatic filling. Here are some fantastic ideas for incorporating this versatile hazelnut cream into your next pastry project:
- Tart Filling: This is arguably one of the most classic applications. Simply spread a generous layer of hazelnut cream into a partially baked tart shell, such as an almond tart crust or a delicate pâte sucrée. For an extra touch of elegance and flavor, top the cream with your favorite fresh or poached fruits – think juicy berries, sliced apples, or even rich red wine poached pears. Bake until the cream is set, puffed, and beautifully golden brown.
- Hazelnut Croissants: Elevate your breakfast or brunch with a sophisticated twist on the classic almond croissant. Use this hazelnut cream in place of almond cream to fill plain croissants. The result is a buttery, flaky pastry bursting with deep, nutty hazelnut flavor – a truly unexpected and delightful experience.
- Galette: Take your free-form tart game to the next level by substituting hazelnut cream for almond cream in your favorite galette recipes. It pairs wonderfully with a wide range of fruits. Consider it for fall produce like crisp apples, sweet pears, and zesty citrus fruits, or even in a summery nectarine blueberry galette. The rustic charm of a galette perfectly complements the rich flavor of hazelnut.
- Cake Layer: While not ideal as a raw cake filling, hazelnut cream can be baked within a cake structure. You can easily adapt recipes that call for frangipane, such as this delicious rhubarb frangipane cake, by simply swapping the almond frangipane for your homemade hazelnut cream. It adds moisture, richness, and a wonderful nutty texture to baked cakes.
- Danish & Puff Pastry: Spread a thin layer of hazelnut cream onto puff pastry sheets or Danish dough before folding and baking. It creates a rich, sweet center that perfectly complements the flaky exterior of these pastries.
Ingredients Needed for Perfect Hazelnut Cream
Creating this delicious hazelnut cream requires just a few key ingredients. Each plays a vital role in achieving the ideal flavor, texture, and consistency:
- Butter: For baking, I always recommend using unsalted butter. This allows you complete control over the total salt content in your recipe. Different brands of salted butter vary greatly in their sodium levels, making it challenging to achieve consistent results and properly adjust the seasoning. Ensure your butter is at room temperature for optimal creaming.
- Sugar: Granulated sugar is essential not only for sweetness but also for its role in the creaming process. When creamed with butter, the sugar crystals create tiny air pockets, which lighten the mixture and contribute to the airy, fluffy texture of the baked hazelnut cream.
- Hazelnut Flour: I prefer using untoasted hazelnut flour for this recipe because the hazelnuts will gently toast and develop their rich flavor as the cream bakes in the oven. You can purchase high-quality pre-ground hazelnut flour or, for an even fresher flavor, grind your own toasted or untoasted hazelnuts into a fine meal.
- Eggs: As a type of baked custard, eggs are indispensable for this recipe. The eggs provide structure, help the hazelnut cream rise beautifully, and set into a light, wonderfully fluffy texture during baking. They emulsify the mixture and contribute to its rich consistency.
- Cornstarch: Cornstarch acts as a crucial thickener and stabilizer. Working in conjunction with the eggs, it helps to bind all the ingredients together, ensuring the cream sets properly and maintains its structure when baked. It also provides a bit of stability to the raw mixture, preventing separation before it goes into the oven.
- Grand Marnier or Frangelico: While optional, a touch of liquor like Grand Marnier (an orange-flavored liqueur) or Frangelico (a hazelnut liqueur) can significantly enhance the overall flavor. The alcohol bakes out during the cooking process, leaving behind only a subtle, sophisticated hint of flavor that beautifully augments and rounds out the natural hazelnut notes, adding depth and complexity.
How to Make Hazelnut Cream
Follow these simple steps to create the perfect hazelnut cream consistently, every single time! For precise measurements and more detailed instructions, please refer to the comprehensive recipe card located below.
Step 1: Cream Butter and Sugar until Light and Fluffy. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the softened butter and granulated sugar. Beat them together on medium-high speed until the mixture becomes visibly lighter in color, significantly increased in volume, and has a fluffy texture. This process incorporates air, which is crucial for a light, airy baked filling.
Step 2: Incorporate Eggs Gradually. With the mixer on medium-low speed, slowly add the eggs, one at a time. Be sure to beat thoroughly after each addition, scraping down the sides of the bowl as needed. This ensures each egg is fully emulsified into the butter-sugar mixture, preventing a curdled appearance and ensuring a smooth, uniform cream. This technique is similar to how you would incorporate eggs into a perfectly mixed cookie dough.
Step 3: Add Hazelnut Flour and Cornstarch. Reduce the mixer speed to low. Add the hazelnut flour and cornstarch to the wet ingredients. Mix just until everything is well incorporated and no dry streaks of flour remain. Avoid overmixing at this stage, as it can develop gluten in the hazelnut flour and result in a tougher texture.
Step 4: Stir in Alcohol (Optional). If you’re using Grand Marnier or Frangelico, add it now. Mix on low speed briefly, just until combined. The alcohol will enhance the depth of flavor, and it will bake out during cooking, leaving only its aromatic essence.
That’s all there is to it! Your homemade hazelnut cream is now ready to be used immediately in your chosen pastry application or stored for future baking endeavors. Enjoy the rich, nutty aroma!
Chef Lindsey’s Recipe Tip for a Fluffier Cream
The first step, creaming the butter and sugar, is more critical than you might think for the final texture of your hazelnut cream. It’s important to cream them until the mixture is truly light and fluffy, not just combined into a paste. Unlike making chewy cookies where minimal creaming is often desired, for this cream, extended creaming traps a significant amount of air into the butter and sugar. This trapped air is what creates a much lighter, softer, and fluffier filling once baked, contributing to its delicate mouthfeel and elegant rise.
Variations & Substitutions to Customize Your Hazelnut Cream
While this hazelnut cream recipe is delicious as is, it’s also wonderfully adaptable. Feel free to experiment with these variations and substitutions to tailor it to your taste or dietary needs:
- Almond Flour for Frangipane: The most obvious substitution is to replace the hazelnut flour with almond flour. This will transform the recipe into a traditional almond frangipane, offering a slightly different nutty profile that is equally delicious and widely used in French pastry.
- Adjusting the Alcohol: The addition of alcohol like Grand Marnier or Frangelico serves to deepen and round out the flavors, but it is entirely optional. If you prefer to omit alcohol, you can simply leave it out. Alternatively, you can experiment with other complementary liqueurs such as rum, brandy, or even a touch of vanilla extract for a non-alcoholic flavor boost. The best choice often depends on the type of fruit or other flavors you plan to incorporate into your final pastry.
- Adding Spices: For an extra layer of warmth, consider adding a pinch of ground cinnamon, nutmeg, or cardamom to the hazelnut cream, especially when pairing it with fall fruits like apples or pears.
- Citrus Zest: A little finely grated orange or lemon zest can brighten the flavor of the cream, providing a lovely aromatic counterpoint to the richness of the hazelnuts.
Storage Best Practices for Hazelnut Cream
This hazelnut cream is convenient for make-ahead preparations. To ensure its freshness and quality, you can use it immediately after preparation, or store it for later use. Transfer the cream into a clean, airtight container and store it in the refrigerator for up to 7 days. For longer storage, it freezes beautifully. Simply place it in a freezer-safe, sealed container for up to 2 months. When ready to use from the freezer, thaw it overnight in the refrigerator before using as directed in your recipe.
Frequently Asked Questions About Hazelnut Cream
No, you do not need to chill hazelnut cream before baking! It is designed to be used directly after preparation. Its consistency is perfect for spreading into tarts, filling croissants, or layering in puff pastry without any additional chilling time. For a smooth and even application, you can use an offset spatula or transfer it to a piping bag for more precise control.
Absolutely! This hazelnut cream is an excellent component to prepare in advance, especially when you’re tackling more intricate desserts like elaborate tarts or multi-layered pastries. Making it ahead helps streamline your baking process. Simply store it in a clean, sealed container in the refrigerator for up to 7 days. For longer-term planning, it can also be frozen for up to 2 months. Just remember to thaw it thoroughly in the refrigerator before use.
Yes, this recipe is incredibly scalable! It was developed in a commercial kitchen environment, meaning it’s robust enough to handle increased quantities. You can easily multiply the recipe to make as large a batch as your stand mixer can comfortably hold, making it perfect for catering, large gatherings, or stocking your freezer.
Hazelnut cream (or hazelnut frangipane, as it’s sometimes called) is a baked custard-like filling made with butter, sugar, eggs, and hazelnut flour. It’s light, airy, and needs to be cooked. Hazelnut paste, on the other hand, is a much denser, concentrated product made from finely ground roasted hazelnuts, often with some sugar or oil. It’s typically used as an ingredient in recipes (like a base for praline or spreads) rather than a standalone pastry filling that gets baked directly.
Yes, you absolutely can! If you have whole hazelnuts, you’ll need to toast them lightly (if desired, though untoasted works too as it bakes in the oven) and then grind them into a fine flour or meal using a food processor. Be careful not to over-process, or you’ll end up with hazelnut butter. Ensure the texture is as fine as commercially available hazelnut flour for the best results in your cream.
Hazelnut Cream
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Ingredients
- 250 g Butter room temperature
- 250 g Sugar
- 250 g Hazelnut flour
- 150 g Eggs
- 40 g Cornstarch
- 30 g Grand Marnier or Frangelico
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy. This is not like making chewy cookies where you cream just enough to make a paste. Creaming traps air in the butter and sugar, which creates a lighter, fluffier filling.
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Slowly add the eggs in several additions, beating well after each.
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Add the hazelnut flour and the cornstarch, mixing well.
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Add the alcohol and mix to combine.
Notes
Flavor Tips – The alcohol can be eliminated or changed to your taste. It really rounds out the flavor. Experiment and see which you like best depending on the fruit or other flavors you are incorporating. Technique – …
Variations – You can substitute almond flour for the hazelnut flour and it will transform into frangipane.
Storage – Use immediately or store in a clean, sealed container in the refrigerator for up to 7 days or in the freezer for up to 2 months.
Nutrition
Before You Go
We sincerely hope you savored crafting and tasting this professional chef-tested recipe for Hazelnut Cream. It’s a truly special ingredient that can transform ordinary pastries into extraordinary culinary delights. For more delicious, chef-developed recipes that explore the rich world of custards and other delectable fillings, be sure to check out our extensive collection of Custard Recipes. Happy baking!