Best Hazelnut Filling Recipes

CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING

Steps:

• Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
• Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
• Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
• In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
• Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting.

CHOCOLATE CREAM PUFFS WITH HAZELNUT FILLING (PAULA DEEN)

Steps:

• Preheat oven to 375. Line a baking sheet with parchment paper.
• In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat. Using a wooden spoon, beat in flour, cocoa, and cinnamon, stirring constantly, until mixture forms a ball. Remove pan from heat, and let cool for 5 minutes.
• Beat in eggs, one at a time, at medium speed with an electric mixer until mixture is smooth.
• Spoon or pipe dough into 10 (2-inch) mounds onto prepared baking sheet. Bake for 30 to 33 minutes or until puffed and golden brown. Set aside to cool.
• Cut cream puffs in half horizontally. Remove soft dough from inside. Spoon Nutella into bottoms of cream puffs; top each evenly with strawberries, and sprinkle with hazelnuts. Cover with tops of cream puffs. Garnish with fresh mint leaves, if desired.
• Note about Cream Puffs (Pate a Choux) - The Pâte à choux dough is baked immediately in a well preheated oven to ensure the greatest expansion and lightness. When baked, the starches in the flour and proteins in the egg coagulate and eventually brown on the outside. During baking, the crust traps steam inside, generated from the moisture in its ingredients and hot air from the oven, plus leavening from the beaten eggs. It is this principle, that causes them to become inflated, hollow and stay puffy. A properly baked choux retains its puffy shape, with a hollow interior with an outside that is crisp and fairly dry, with an all over golden color. When broken apart, it should have a slightly moist crumb on the inside. However, if they are removed from the oven too soon, the structure of the shell has not solidified, and it will collapse. However, when you think they are done take one out of the oven and check it by breaking open and checking the interior walls. If wet and eggy, return to the oven as necessary. Remove when done and cool on a wire rack.

HAZELNUT FILLING

Steps:

• Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
• Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.
• Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
• Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING

Steps:

• For filling:
• Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.)
• For crust:
• Preheat oven to 350°F. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust.
• Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal.
• Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges.

HAZELNUT CREAM FILLING

Steps:

• Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.
• Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).
• Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.
• Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the "1/3 cup heavy cream", if you cannot find hazelnut cream), salt; mix until mixture comes together.
• Fold in the whipped cream that has been put aside in the fridge.
• Fill your favourite pastry.
• This saves well, refrigerated, but will firm up. Best to let it come to room temperature when using later.
• Time includes the time it takes for whipped cream to set up in the fridge.

ALMOND AND HAZELNUT MERINGUE ROULADE WITH IRISH CREAM FILLING

Steps:

• 1. Preheat the oven to 200C (400F). Line a 15in x 7in Swiss roll tin with baking paper, brush with melted butter and sprinkle with toasted flaked almonds to well cover pan. 2. Whisk egg whites until stiff, then whisk in sugar 1/4 cup at a time, followed by cornflour and lemon juice, whisk until meringue is thick and glossy. Finally fold in finely ground hazelnuts until just combined. 3. Spread the meringue mixture over the almonds and cook at the top of the oven for 20 minutes until crisp and lightly golden. Remove from oven and cover the surface with baking paper and a damp cloth and leave to cool. 4. Whip 200ml cream to stiff peaks, add Bailey's and whip to combine. Spoon whipped cream mixture over meringue to within 1cm of all edges. Sieve and sprinkle cocoa powder evenly over the whipped cream mixture. With the meringue placed long side towards you, and using the paper to assist you, roll up the meringue like a jelly-roll to form a long log shape, enclosing filling. Place roulade on platter, seam side down. Refrigerate at least 2 hour and up to 6 hours. 5. To make a chocolate sauce, melt chocolate and 30ml cream in a heatproof bowl over simmering water. Serve roulade chilled, sliced, with the chocolate sauce.

HAZELNUT LINZERTORTE WITH CRANBERRY-APRICOT FILLING RECIPE

Steps:

• For Filling: Combine cranberries, apricots, sugar, and orange juice in heavy large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer, stirring often, until filling is thick, beginning to stick to pan bottom and reduced to scant 3 cups, about 15 minutes. Cool completely. (Can be made 3 days ahead. Cover and chill.) For Crust: Preheat oven to 350 degrees. Combine 1 cup flour and nuts in processor; blend until nuts are finely ground. Add remaining 1 cup flour, sugar, baking powder, and cinnamon; blend 15 seconds. Add butter and cut in, using on/off turns, until coarse meal forms. Add egg yolks, orange peel, and vanilla and process until moist clumps form. Gather dough into ball; divide in half. Flatten half of dough into disk; wrap and freeze 10 minutes. Press remaining half of dough over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Spread filling evenly in crust. Roll out chilled dough between sheets of parchment paper to 11-inch round. Peel off paper. Cut dough into 1-inch-wide strips. Place 5 strips across top of tart, spacing 1 inch apart. Top with 5 strips arranged in opposite direction, forming lattice. Trim ends of strips; press to crust edge to seal. Bake tart until golden brown, about 40 minutes. Place tart on rack. Stir jam and 1 teaspoon water in small saucepan over medium heat until mixture boils. Brush hot glaze over lattice strips. Cool tart completely. (Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.) Push up pan bottom to release tart. Cut tart into wedges. This recipe yields 12 servings.

ORANGE-CHOC CUPCAKES W/ NUTELLA GANACHE FILLING AND HAZELNUT

Steps:

• For the cupcake:.
• Preheat the oven to 350°F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
• Add the eggs, one at a time, then the orange zest.
• Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl.
• In another bowl, combine the orange juice, buttermilk, and vanilla.
• Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
• Melt the chocolate and add into the orange batter.
• Pour 2/3 full into the cupcake wrappers, smooth the top, and bake for 22 to 25 minutes, until a cake tester comes out clean.
• For the Hazlenut Buttercream Frosting:.
• Cream butter and shortening with mixer for 3 minutes on high speed.
• Add Frangelico.
• Gradually add sugar, one cup at a time, beating well on medium speed.
• Scrape sides and bottom of bowl often.
• Mix on high speed for 5 minutes.
• For the Nutella Ganache:.
• Melt the Nutella and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• After the cupcakes have had a chance to cool, scoop out the tops of the cupcakes with a melon baller and cut off the "cone" part of the middle.
• Drizzle in the Nutella ganache and replace the top of the cupcake.
• Spread with the hazelnut frosting.
• You can decorate them with leftover orange rind, but that's optional.

HAZELNUT FILLING

Steps:

• 1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour. 2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. 2 to 3 minutes. 3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes. 4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.