Hazelnut Nougat Cream

Name: Hazelnut Nougat Cream
Yield: 8 cups (1 L 920 ml)
Ingredients: ½ recipe Hazelnut Paste or 4 ounces (115 g) commercial hazelnut paste; ½ recipe Hazelnut Paste or 4 ounces (115 g) commercial hazelnut paste; ⅓ cup (80 ml) cold water; 4 cups (960 ml) heavy cream; 1 teaspoon (5 ml) vanilla extract; 10 ounces (285 g) Pastry Cream; 4½ teaspoons (14 g) unflavored gelatin powder

Preparation info

8 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

4½ teaspoons (14 g) unflavored gelatin powder
⅓ cup (80

Sauce

Method

Sprinkle the gelatin over the cold water and set aside to soften.
Whip the heavy cream and vanilla to soft peaks.
Gradually add a small amount of pastry cream to the hazelnut paste to soften it, then mix it with the remaining pastry cream. Mix this combination into the whipped cream.
Place the gelatin mixture over a bain-marie and heat until