This hazelnut-flavoured pastry cream is made with milk, egg yolks, sugar, flour and hazelnut flavouring. Use it as a cake filling or serve it with biscuits. The hazelnut flavour comes from the flavouring; this recipe does not add hazelnuts or hazelnut paste.
Ingredients for hazelnut-flavoured pastry cream
- 30 g flour
- 100 g sugar
- 4 egg yolks
- 1/2 litre milk
- hazelnut flavouring
Follow the dosage instructions on the packaging of the flavouring you use.
Method
- Pour the milk and hazelnut flavouring into a saucepan and bring to the boil, for about 5 minutes.
- Meanwhile, whisk the egg yolks with the sugar. Gradually add the sifted flour, mixing well.
- Add the milk, stirring continuously.
- Transfer the mixture to a saucepan and cook, stirring continuously, until the cream thickens.
Cooling and storing the cream
Cool the cream quickly in a shallow container. Refrigerate within 2 hours of preparation, or within 1 hour above 32 °C (90 °F). Do not wait for it to cool completely at room temperature. Keep the refrigerator at 4 °C (40 °F) or below and cover with food-safe cling film suitable for contact with the cream.
FDA guidance on cooling and refrigeration
Store the covered cream in the refrigerator for a couple of days, using prompt cooling and hygienic handling. This storage time does not guarantee safety if the cream has been left out of the refrigerator for too long.
How to use the cream
Once cooled, the hazelnut-flavoured pastry cream can be served with biscuits or used to fill cakes.
