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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.
173 K 3.9/5 (68 reviews)
40 min.
Easy
6.80 €
950 g
6 IngredientsLast modified on: November 15th 2017
For 950 g, you will need:
- 1
250 g butter - 2
250 g ground hazelnuts - 3
250 g icing sugar - 4
3 eggs - 5
25 g cornflour - 6
2 tablespoons rum (optional) - Total weight: 925 grams
Times for this recipe
Preparation: 10 min.
Resting: 30 min.
All in all: 40 min.
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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.
Source: Home made.
Nutritional information
How much will it cost?
- For 950 g : 6.40 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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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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Rhubarb-hazelnut tart
You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
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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.
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This recipe uses (among others)
Ground hazelnuts
Like these other recipes: Autumn apple and plum crumble pie, Chestnut moelleux, Chocolate mousse with hazelnuts, Chestnut and hazelnut biscuits, Little cakes with a chocolate and hazelnut centre, ... See them all 11
Icing sugar
Like these other recipes: Moist Lemon Cake, Amaretti, Arlesian Biscuits, Mirlitons, Viennese Shortbread, ... See them all 62
Butter
Like these other recipes: Mushroom duxelles, Brussels-Bombay salad, Crispy rolls with chicken and leek, Puff or flaky pastry (pâte feuilletée), Scallop and leek pancakes, ... See them all 481
Cornflour
Like these other recipes: Langoustine gratin, Pumpkin (or potimarron) soup, Mushroom velouté, Pistachio cream, Boeuf (beef) bourguignon, ... See them all 33
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