|Preparation||Resting||Start to finish|
|10 min.||30 min.||40 min.|
|1||Put into a mixer bowl: 250 g butter (cut into small pieces), 250 g ground hazelnuts, 250 g icing sugar, 3 eggs, 25 g cornflour and 2 tablespoons rum (optional).||5 min.|
|2||Start the mixer on slow speed and beat until evenly mixed.||5 min.|
|3||Your rich hazelnut buttercream is ready.
Refrigerate in a sealed container for at least half an hour before using.
For 950 g : 12.38 €
|Butter: You can get more informations, or check-out other recipes which use it, for example: Toasted-flour biscuits, Mushrooms on toast, French style, Oat shortbread biscuits, Fish in white wine, Surprise eggs, ... All|
|Ground hazelnuts: You can check-out other recipes which use it, like for example: Chocolate mousse with hazelnuts, Chestnut moelleux, ... All|
|Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Financiers, Oat financiers for Louise, Almond cream or frangipane, Amiens macaroons, Toasted almond cake, ... All|
|Cornflour: You can get more informations, or check-out other recipes which use it, for example: Almond cream or frangipane, Two-stage beef chuck , Pistachio confectioner's custard, Lemon Confectioner's Custard, Blackcurrant, vanilla and lime verrine , ... All|
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