Hazelnut Wafer Batter

Name: Hazelnut Wafer Batter
Yield: Yield: 2 cups (240 ml)
Ingredients: 5 ounces (140 g) toasted hazelnuts or finely ground hazelnuts (see Note); 5 ounces (140 g) granulated sugar; 4 ounces (115 g) unsalted butter, at room temperature; ½ teaspoon (3 g) salt; ⅓ cup (80 ml) heavy cream; 2 egg whites (¼ cup/60 ml); 1 tablespoon (15 ml) Frangelico liqueur; 3 ounces (85 g) bread flour

Preparation info

Yield:
2 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

5 ounces (140 g) toasted hazelnuts or finely ground hazelnuts (see Note)
5

Dessert
Vegetarian

Method

Rub the toasted hazelnuts between your hands to remove some, but not all, of the brown skin. Grind them with half of the sugar to a fine consistency. Cream the butter with the remainder of the sugar, then mix in the ground nuts, salt, and heavy cream.
Add the egg whites and Frangelico. Sift the flour and incorporate it into the batter. Let the batter rest for 1