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Hazelnut Filling

66
  • Yield: Makes about 8 cups

Source: Martha Stewart Living, January 2006

Ingredients

  • 2/3 cup heavy cream
  • 6 large egg whites
  • 1 2/3 cups sugar
  • 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
  • 1 teaspoon pure vanilla extract
  • 1/3 cup hazelnut cream
  • Pinch of salt

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews Add a comment

  • trmc
    1 DEC, 2013
    This is essentially a buttercream filling. Folding in whipped cream makes it a lighter filling. As to hazelnut cream, keep it simple. Toast real hazelnuts and cool. In a food processor, pulse nuts finely. Fold into buttercream. Need more hazelnut flavor? Add Frangelico liqueur. Filling was okay, but my preference is Marcel Desaulniers pistachio filling replacing the pistachios with hazelnuts (pistachio is really good, too). He uses white chocolate in place of the sugar. Yum!
    Reply
  • Thyme4Dinner
    8 FEB, 2013
    I wouldn't think this could be made replacing the heavy cream with coffee creamer. You could try adding 1 tablespoon hazelnut syrup (found in coffee shops) and 1 cup powdered sugar.
    Reply
  • 2sweetsarahlynn
    19 JAN, 2013
    I used this recipe as a base for a chocolate cake filling. I used 1 cup semi-sweet chocolate, melted and 1 tbsp. irish cream liquor. I also added 3 tbsp STRONG coffee and 1 tsp. instant coffee crystals. I added all of that (once cooled) to the whipped cream. The egg whites, I followed recipe except I added 1 tbsp. bailey's irish cream to that also. NO HAZELNUT cream--couldn't find it. This is a great nut-free alternative and it turned out really delicious.
    Reply
  • jewelofja
    12 MAR, 2010
    I tried making this last night using Coffeemate Hazelnut Creamer and the consistency is too thin. I tried adding confectioner sugar and it is still too thin. I would like to use to fill and icing the cake. Can anyone suggest the best way to imporve the consistency so it can be used for both purposes? Much Appreciated!
    Reply
  • bschmink
    29 DEC, 2009
    I'm looking for an alternative, also, My husand is highly allergic to nuts....
    Reply
  • caitstone
    15 OCT, 2009
    Any idea for a nut-free alternative?
    Reply
  • minimarthastewart
    16 AUG, 2009
    http://www.marthastewart.com/recipe/hazelnut-cream-tuiles THers a recipe for Hazelnut Cream.
    Reply
  • Akrautter
    29 DEC, 2008
    I used Love n' Bake Hazelnut Praline. I has a peanut butter consistency and it worked really well. It can be found at Whole Foods or on-line. If you're lucky your grocery store may have it in the baking aisle by the pie fillings and almond paste. This is a fantastic recipe and worth all the effort. My family absolutely loves it!
    Reply
  • stephaniebrereton
    2 OCT, 2008
    I used Coffee Mate Hazelnut Coffee Creamer. It turned out fantastic and you can use the left over in your coffee. I LOVE this cake!!!
    Reply
  • MS12137367
    21 MAR, 2008
    I would like to know if the Hazelnut cream is supposed to be liquid or something more like Nutella. I've found a recipe for the cream using heavy cream with hazelnut syrup, but that wouldn't work if it's supposed to be more like peanut butter consistency. When I used Nutella it deflated the filling and wasn't light enough to keep the crepes on top of each other. They kept sliding. In the end I had a delicious but toppled cake.
    Reply