Hazelnut Cream after Supper

Set out g Butter room temperature, g Sugar, and g Hazelnut flour before you start Hazelnut Cream after Supper. The batch is written for 24 people.

Count on 10 minutes of prep, 0 minutes of cooking, about 10 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 250 g Butter room temperature
• 250 g Sugar
• 250 g Hazelnut flour
• 150 g Eggs
• 40 g Cornstarch
• 30 g Grand Marnier or Frangelico

How the cooking goes

1. In the bowl of a electric mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter and sugar until light and fluffy. This is not like making chewy cookies where you cream just enough to make a paste. Creaming traps air in the butter and sugar, which creates a lighter, fluffier filling.
2. Slowly add the eggs in several additions, beating well after each.
3. Put the hazelnut flour and the cornstarch, mixing well.
4. Put the alcohol and mix to combine.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Custards, open Caramel Pastry Cream after Supper and Banana Pudding after Supper.