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.
162 K 3.9/5 (68 reviews)
40 min.
Easy
475 g
6 IngredientsLast modified on: November 15th 2017
For 475 g, you will need:
- 1
2⁄3 cup butter - 2
2⁄3 cup ground hazelnuts - 3
2⁄3 cup icing sugar - 4
2 egg - 5
1 tablespoon cornflour - 6
1 tablespoon rum (optional)
Change these quantities to make:
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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: 2⁄3 cup butter (cut into small pieces), 2⁄3 cup ground hazelnuts, 2⁄3 cup icing sugar, 2 egg, 1 tablespoon cornflour and 1 tablespoon 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 | 30 RDI=10 % | 160 RDI=20 % | 190 RDI=30 % | 2,500 RDI=130 % | 10,480 RDI: 130 % |
| 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 475 g : 3.20 €
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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.
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This recipe uses (among others)
Ground hazelnuts
Like these other recipes: Hazelnut and orange cake, Autumn apple and plum crumble pie, Hazelnut and cherry financiers, Little cakes with a chocolate and hazelnut centre, Plum and hazelnut crumble, ... See them all 11
Icing sugar
Like these other recipes: Tiramisu balls, Viennese Shortbread, Nanou's chocolate cake, Succès praliné (praline meringue), Pink Reims biscuits, ... See them all 61
Butter
Like these other recipes: Caramelised apple custards, Onion fondue, Gâteau Breton (Brittany butter cake), Grilled cheese, Leek and broccoli "à la flamande", ... See them all 472
Cornflour
Like these other recipes: Two-stage beef chuck , Chestnut moelleux, Gâteau Basque , Sicilian Epiphany Pie, Blanquette of veal, ... See them all 33
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