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Hazelnut cream.
1 serving
120 g of powdered sugar, 4 egg yolks, 1/2 pack of vanilla sugar and some milk (approximately 70-100 g) cook until thick, then cool it. Add 150g toasted ground hazelnut kernels and 120g heated butter to the chilled mass.
120 g of powdered sugar, 4 egg yolks, 1/2 pack of vanilla sugar and some milk (approximately 70-100 g) cook until thick, then cool it. Add 150g toasted ground hazelnut kernels and 120g heated butter to the chilled mass.
butter - 120 g, yolk - 4 pcs., milk - 70-100 g, sugar powder - 120 g, vanilla sugar - 0.5 packs, forest nut - 150 g
