Rich hazelnut buttercream
This delicious preparation is an alternative to almond frangipane: a nutty buttercream enriched with eggs, designed to be cooked into various pastries.
73K 39 3.9
Last modified on: November 15th 2017
Keywords for this recipe:HazelnutCreamButterEggTart furbishingFor 950 g, you will need:
- 0
250 g butter - 1
250 g ground hazelnuts - 2
250 g icing sugar - 3
3 eggs - 4
25 g cornflour - 5
2 tablespoons rum (optional) - Total weight: 955 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 10 min. | 30 min. | 40 min. |
At what time:
- When will I finish if I start the recipe at ... ?
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Step by step recipe
Stage 1 - 5 min.
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).
Stage 2 - 5 min.
Start the mixer on slow speed and beat until evenly mixed.
Stage 3 - 30 min.
Your rich hazelnut buttercream is ready.
Refrigerate in a sealed container for at least half an hour before using.
Refrigerate in a sealed container for at least half an hour before using.
Remarks
Do be careful when choosing the ground hazelnuts. Buy the best quality you can, as recent as possible and preferably organic. These will be dearer, of course, but so much better.
For an even more intense hazelnut flavour, use a hazelnut liqueur instead of the rum.
You might like to try making a hazelnut frangipane, by adding 350 g of cold confectioner's custard (crème pâtissière, or french pastry cream) to the finished hazelnut buttercream. This should be added a little at a time with the mixer running.
For an even more intense hazelnut flavour, use a hazelnut liqueur instead of the rum.
You might like to try making a hazelnut frangipane, by adding 350 g of cold confectioner's custard (crème pâtissière, or french pastry cream) to the finished hazelnut buttercream. This should be added a little at a time with the mixer running.
Keeping
Several days in the fridge in a sealed container. Freezes very well.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,991 Kcal or 20,896 Kj | 60 gr | 310 gr | 379 gr |
| 250 % | 23 % | 29 % | 57 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 523 Kcal or 2,190 Kj | 6 gr | 33 gr | 40 gr |
| 26 % | 2 % | 3 % | 6 % |
How much will it cost?
Some recipes that use this recipe
Tarte Jurassienne
This tarte jurassienne (from France's Jura region) has a sweetcrust pastry case, filled with rich hazelnut buttercream and topped with a rosette of apple slices that have been sautéed in Macvin du Jura liqueur.
27K 25 1 hour 17 min.
Plum tart "En passant par la Lorraine"
This tart - with a nod to the French children's song - features produce the Lorraine region is famous for: plums and hazelnuts. The small, sweet mirabelles contrast with the larger plums and make the most of the different varieties.
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Galette de Fougerolles
This Galette de Fougerolles is a flattish cake filled with a hazelnut buttercream and topped just before baking with a "craquelin" (sweet cracker) crust, studded with griottine cherries.
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Source
Home made.
This recipe uses (among others)
 | Icing sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Millefeuille, X-Files cookies, Mini lemon millefeuilles, Swiss meringues, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables, Nantes Tourton, Lime meringue tart, Mushrooms on toast, French style, Cream sauce with Vin Jaune, ... All |
 | Ground hazelnuts: You can check-out other recipes which use it, like for example: Piedmont pyramids, Chestnut moelleux, Chestnut and hazelnut biscuits, Smart plum tart, Chocolate mousse with hazelnuts, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Confectioner's custard (Crème pâtissière, or French pastry cream), Blanquette of veal, Chocolate eclairs, Du Barry soup, ... All |
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