Hazelnut cream
Instructions
Beat the egg yolks with sugar until the mixture white and fluffy, stir in flour and salt, then gradually the milk and hazelnuts.
Put on the heat and stirring constantly to thicken, stopping cooking before the bubble.
Whip the cream and gently stir to blend it with the now cold cream with almond essence, refrigerate.
The cream should not wait more than an hour before being served (smonterebbe cream).
Ingredients and dosing for 4 persons
- 60 g of shelled hazelnut and finely chopped
- 2 egg yolks
- 50 g of sugar
- 1 tablespoon of flour
- 1 pinch of salt
- 25 cl of milk
- 100 G = = Cream
- 1/2 teaspoon of almond liquid essence