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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.
170 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
1 cup + 2 tablespoons butter - 2
1 cup ground hazelnuts - 3
1 cup icing sugar - 4
3 eggs - 5
1 ½ tablespoon cornflour - 6
2 tablespoons rum (optional)
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: 1 cup + 2 tablespoons butter (cut into small pieces), 1 cup ground hazelnuts, 1 cup icing sugar, 3 eggs, 1 ½ tablespoon 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
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This recipe uses (among others)
Butter
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Ground hazelnuts
Like these other recipes: Piedmont pyramids, Little cakes with a chocolate and hazelnut centre, Plum and hazelnut crumble, Chestnut moelleux, Tyrolean apple crumble, ... See them all 11
Icing sugar
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Cornflour
Like these other recipes: Paris flan filling, Blanquette of veal, Apple custard tart, Lemon Confectioner's Custard, Mint and chocolate cream, ... See them all 33
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