CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING
This filling and frosting are perfect with our Chocolate and Yule Nut Log.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
- Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
- Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
- In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
- Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.
HAZELNUT FILLING
Make this for our Darkest Chocolate Crepe Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 8 cups
Number Of Ingredients 7
Steps:
- Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
- Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.
- Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
- Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.
HAZELNUT PARIS-BREST
Categories Dairy Nut Dessert Bake Christmas Hazelnut Pastry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 25
Steps:
- Make praline:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are golden, 10 to 15 minutes. Remove from oven (leave oven on), then wrap hazelnuts in a kitchen towel and let steam 5 to 10 minutes. Rub hazelnuts in towel to remove loose skins (some skins may not come off), then transfer hazelnuts to a small bowl, discarding skins. While hazelnuts steam, toast almonds in baking pan until golden, 5 to 8 minutes, then add to bowl with hazelnuts. Lightly grease pan and set aside.
- Cook sugar in a dry small heavy skillet over moderate heat, swirling skillet, until sugar begins to melt, about 2 minutes. Continue to cook, swirling skillet, until sugar is melted into a deep golden caramel, 2 to 3 minutes more. Remove from heat and, working quickly, stir in nuts to coat, then transfer mixture to greased baking pan, spreading slightly. Let stand at room temperature until hardened and cool, about 30 minutes.
- Transfer praline to a heavy-duty sealable plastic bag and seal bag, pressing out excess air. Coarsely crush praline in bag using a rolling pin or bottom of a heavy skillet, then transfer three fourths to a food processor and purée until it becomes a smooth, creamy "butter," 3 to 4 minutes. Reserve remaining crushed praline for garnish.
- Make cream filling:
- Bring milk to a simmer in a 2 1/2- to 3-quart heavy saucepan over moderate heat. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl.
- Add hot milk to yolk mixture in a stream, whisking, then transfer mixture to saucepan and bring to a simmer over moderate heat, whisking (mixture will become thick and lumpy). Simmer, whisking constantly, 3 minutes (mixture will become smooth). Remove from heat and stir in butter and vanilla. Transfer to a clean bowl and chill pastry cream, its surface covered with wax paper, until cold, at least 1 hour.
- Beat heavy cream in a bowl with an electric mixer until it just holds stiff peaks. Beat pastry cream in a large bowl with mixer until smooth, then add praline "butter" and beat until incorporated. Fold in whipped cream, one third at a time, gently but thoroughly, then cover surface of hazelnut cream with wax paper and chill until ready to use.
- Make choux pastry:
- Put oven rack in middle position and preheat oven to 425°F. Trace a 9-inch circle with a pencil on a 12-inch square of parchment or wax paper, then trace a 5-inch circle inside it. Turn paper over (circles will still be visible) and put on a large baking sheet.
- Bring water to a boil with butter, granulated sugar, and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute. Continue to cook and stir vigorously (to dry out mixture) 3 minutes more. Remove pan from heat and cool mixture, stirring occasionally, until warm to the touch, 5 to 10 minutes. Add whole eggs 1 at a time, stirring vigorously after each addition until dough is smooth.
- Transfer dough to pastry bag fitted with plain tip and pipe 3 concentric rings to fill space between traced circles on parchment, then pipe 2 more on top to cover seams between bottom rings. Lightly brush pastry with some egg wash, then scatter almonds over pastry and dust with 1 tablespoon confectioners sugar.
- Bake choux pastry until golden and well puffed, 20 to 25 minutes, then reduce oven temperature to 375°F and continue to bake until deep golden and firm to the touch, about 25 minutes more. Immediately prick top of pastry in 8 to 10 places with tip of a small sharp knife (to release steam) and continue to bake until golden brown, about 10 minutes more. Transfer pastry (on parchment) to a rack and cool completely, about 30 minutes.
- Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. Transfer hazelnut cream to cleaned and dried pastry bag fitted with star tip and pipe cream decoratively into bottom half of pastry, then carefully reinvert top half over it. Sprinkle top with reserved praline and dust with additional confectioners sugar.
HAZELNUT CREAM FILLING
I use this recipe to fill my chocolate crepes, but this would be a delicious filling for cakes or cream puffs as well.
Provided by L. Duch
Categories Dessert
Time 1m
Yield 8 cups, 30 serving(s)
Number Of Ingredients 6
Steps:
- Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
- Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
- Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
- Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
- Fold in the whipped cream that has been put aside in the fridge.
- Fill your favourite pastry.
- This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
- Time includes the time it takes for whipped cream to set up in the fridge.
Nutrition Facts : Calories 167.8, Fat 13.5, SaturatedFat 8.5, Cholesterol 38.7, Sodium 15.3, Carbohydrate 11.4, Sugar 11.2, Protein 1
HAZELNUT MACARONS
You don't have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons take attention to detail, but they're not hard to make-and they're simply a delight, both for personal snacking and giving as gifts! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes., Preheat oven to 350°. Place hazelnuts and confectioners' sugar in a food processor; pulse until nuts are finely ground., Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in hazelnut mixture., With a pastry bag, pipe 1-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Bake until lightly browned and firm to the touch, 9-12 minutes. Transfer cookies on the parchment to wire racks; cool completely., For the buttercream, in a heavy saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. In a small bowl, whisk a small amount of hot syrup into egg yolks; return all to pan, whisking constantly. Cook until thickened, 2-3 minutes, stirring constantly; remove from heat. Stir in espresso powder and vanilla; cool completely., In a stand mixer with the whisk attachment, beat butter until creamy. Gradually beat in cooled syrup. Beat in confectioners' sugar until fluffy. Refrigerate until mixture firms to a spreading consistency, about 10 minutes., Spread about 1-1/2 tsp buttercream onto the bottom of each of half the cookies; top with remaining cookies. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 117 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
More about "hazelnut filling recipes"
CHOCOLATE CREAM PUFFS WITH HAZELNUT FILLING RECIPE
From pauladeen.com
5/5 (1)Estimated Reading Time 2 mins
HAZELNUT CREAM - CHEF LINDSEY FARR
From cheflindseyfarr.com
5/5 (4)Total Time 10 minsCategory DessertCalories 400 per serving
HAZELNUT MACARONS - LET THE BAKING BEGIN!
From letthebakingbegin.com
CHOCOLATE HAZELNUT CRUNCH CAKE FILLING RECIPE - WICKED …
From wickedgoodies.com
10 BEST HAZELNUT CREAM FILLING RECIPES | YUMMLY
From yummly.com
41 HAZELNUT DESSERT RECIPES YOU NEED TO TRY - INTO THE …
From intothecookiejar.com
RECIPES USING HAZELNUT PRALINE PASTE - KITCHEN FOLIAGE
From kitchenfoliage.com
32 DECADENT HAZELNUT RECIPES | TASTE OF HOME
GIADA DE LAURENTIIS SHARED THE SECRET TO HER PERFECT ICED COFFEE – …
From sheknows.com
CHOCOLATE BROWNIE CAKE WITH CHOCOLATE HAZELNUT FILLING AND …
From cloudykitchen.com
HAZELNUT FLOUR RECIPES - KITCHEN FOLIAGE
From kitchenfoliage.com
DARK CHOCOLATE HAZELNUT MUD PIE RECIPE - TASTING TABLE
From tastingtable.com
HAZELNUT RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
HAZELNUT PRALINE PASTE - EASY FRENCH AUTHENTIC RECIPE - SWEET AS …
From sweetashoney.co
10 BEST HAZELNUT CHOCOLATE FILLING RECIPES | YUMMLY
From yummly.com
THE BIG REASON YOU SHOULD BE CAUTIOUS WHEN USING HAZELNUT OIL
From thedailymeal.com
SHEET-PAN HAZELNUT BREAKFAST TART RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE HAZELNUT PRALINE PASTE – BAKING LIKE A CHEF
From bakinglikeachef.com
31 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER
From epicurious.com
HAZELNUT BUTTER CUP TART RECIPE | BON APPéTIT
From bonappetit.com
You'll also love