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.
163 K 3.9/5 (68 reviews)
40 min.
Easy
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
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 10 min.
Resting: 30 min.
All in all: 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 310 RDI=30 % | 380 RDI=60 % | 4,990 RDI=250 % | 20,890 RDI: 250 % |
| Per 100 g | 6 RDI=3 % | 30 RDI=3 % | 40 RDI=6 % | 540 RDI=30 % | 2,260 RDI: 30 % |
How much will it cost?
- For 950 g : 6.40 €
Change currency: 
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
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.
52 K 3 hours 25 min.
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.
77 K 25 1 hour 20 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.
47 K 1 hour 60 min.
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.
13 K 1 hour 20 min.
This recipe uses (among others)
Ground hazelnuts
Like these other recipes: Little cakes with a chocolate and hazelnut centre, Chestnut and hazelnut biscuits, Chocolate mousse with hazelnuts, Smart plum tart, Hazelnut and cherry financiers, ... See them all 11
Icing sugar
Like these other recipes: Viennese Shortbread, Coconut "croute à thé", Hazelnut and orange cake, Paris-Brest, Little Christmas biscuits, ... See them all 61
Butter
Like these other recipes: Mouna, Tomato tatin, Puff or flaky pastry (pâte feuilletée), Sliced veal with leeks and mushrooms, Creamy polenta with green asparagus, ... See them all 472
Cornflour
Like these other recipes: Two-stage beef chuck , Langoustine gratin, Pear and lime meringue pie, Lemon Confectioner's Custard, Upside-down Parmentier, ... See them all 33
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011369 K4.3 1 hour 15 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.March 10th 2019310 K3.8 1 hour 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017942 K 54 20 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).January 5th 2020385 K4 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.