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
1 kg 900 g
6 IngredientsLast modified on: November 15th 2017
For 1 kg 900 g, you will need:
- 1
1 lb + 2.2 oz butter - 2
1 lb + 1.6 oz ground hazelnuts - 3
1 lb + 1.6 oz icing sugar - 4
6 eggs - 5
1.7 oz cornflour - 6
4 tablespoons 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: 1 lb + 2.2 oz butter (cut into small pieces), 1 lb + 1.6 oz ground hazelnuts, 1 lb + 1.6 oz icing sugar, 6 eggs, 1.7 oz cornflour and 4 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 | 120 RDI=50 % | 620 RDI=60 % | 760 RDI=120 % | 9,980 RDI=500 % | 41,790 RDI: 500 % |
| 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 1 kg 900 g : 12.75 €
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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
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Icing sugar
Like these other recipes: Linzer torte, Coconut "croute à thé", Saint Honoré cake, Hazelnut and orange cake, Stuffed prunes, ... See them all 61
Butter
Like these other recipes: Canadian apple crumble, Antoinette's caramelized apple cake, Smoky potato and potimarron gratin, Traditional nutty choc-chip cookies, Jam doughnuts, ... See them all 472
Cornflour
Like these other recipes: Lemon Confectioner's Custard, Chocolate eclairs, Spicy roast cauliflower gratin, Apple confectioner's custard, Rabbit civet "à la normande", ... See them all 33
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