HAZELNUT CREAM RECIPES

Steps:

• Beat together sugar, vanilla sugar, and egg yolks until frothy and light in color. Stir in the milk. Soak the gelatin in cold water until soft, then melt in a pot over low heat. Let cool slightly, combine with the milk mixture and chill in the refrigerator. 
• Beat the egg whites until stiff. When the milk mixture is chilled, fold in the ground hazelnuts and the egg whites. Whip the cream until stiff and fold into the hazelnut mixture.
• Spoon the hazelnut cream into 4 small ramekins and refrigerate. Garnish with chopped hazelnuts, caramel cream or creamy hazelnut liqueur if desired.

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.