Bo Friberg

Swedish Hazelnut Filling

Preparation info
  • Yield:

    3 pounds

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 ounces (340 g) hazelnuts
  • 5 ounces (140

Method

  1. Grind the hazelnuts, orange peel, and 6 ounces (170 g) sugar very finely, until almost a paste.
  2. Cream the butter with the remaining