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.
151 K 3.9/5 (67 reviews)
40 min.
Easy
2 kg 850 g
6 IngredientsLast modified on: November 15th 2017
For 2 kg 850 g, you will need:
- 1
3 ¼ cups butter - 2
3 cups + 3 tablespoons ground hazelnuts - 3
3 cups + 3 tablespoons icing sugar - 4
9 Eggs - 5
1⁄3 cup cornflour - 6
6 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
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Step by step recipe
Stage 1 - 5 min.
Put into a mixer bowl: 3 ¼ cups butter (cut into small pieces), 3 cups + 3 tablespoons ground hazelnuts, 3 cups + 3 tablespoons icing sugar, 9 Eggs, 1⁄3 cup cornflour and 6 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 | 180 RDI=70 % | 930 RDI=90 % | 1,140 RDI=170 % | 14,970 RDI=750 % | 62,680 RDI: 750 % |
| 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 2 kg 850 g : 19.15 €
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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 recipe uses (among others)
Butter
Like these other recipes: Saltimbocca, Victoria pineapple and lime tarts, Langoustine sabayon tart, Oat financiers for Louise, Spicy roast cauliflower gratin, ... See them all 450
Ground hazelnuts
Like these other recipes: Chestnut and hazelnut biscuits, Tyrolean apple crumble, Hazelnut and orange cake, Hazelnut and cherry financiers, Piedmont pyramids, ... See them all 11
Icing sugar
Like these other recipes: Moist Lemon Cake, Viennese Shortbread, Paris-Brest, How to make marzipan decorations, Chocolate almond cookies, ... See them all 59
Cornflour
Like these other recipes: Blanquette of veal, Pumpkin (or potimarron) soup, Langoustine gratin, Chocolate eclairs, Mint and chocolate cream, ... See them all 33
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