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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.
If you start now, at , you will finish around : ?.Change start time
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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
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.
85 K 25 1 hour 20 min.
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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Plum tart "En passant par la Lorraine"
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Rhubarb-hazelnut tart
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This recipe uses (among others)
Icing sugar
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Butter
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Ground hazelnuts
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Cornflour
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