Best 3 Hazelnut Whipped Cream Recipes
Indulge in the symphony of flavors and textures that is hazelnut whipped cream. Picture this: a light and fluffy cloud of whipped cream swirled with the rich, nutty essence of toasted hazelnuts. A dollop of this delectable treat can elevate any dessert to new heights, adding a touch of elegance and sophistication. But what truly sets this whipped cream apart is its versatility. It can be enjoyed on its own, as a topping for cakes, pies, and tarts, or even as a flavorful addition to coffee or hot chocolate. With its creamy texture and nutty aroma, hazelnut whipped cream is sure to become a favorite in your culinary repertoire. And with our collection of recipes, you'll be able to create this delightful treat in a variety of ways. From classic whipped cream to variations infused with spices, liqueurs, and even chocolate, there's a recipe here to suit every taste and occasion.
Let's cook with our recipes!
CHOCOLATE HAZELNUT PRALINE TORTE WITH FRANGELICO WHIPPED CREAM
Categories Cake Milk/Cream Food Processor Mixer Chocolate Dessert Bake Frangelico Hazelnut Gourmet
Yield Makes 1 torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter an 8 1/2-inch springform pan (2 inches deep) or other cake pan with same dimensions and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess flour.
- In a food processor pulse praline until ground fine. Reserve 1/4 cup ground praline and transfer remaining praline to a bowl. In food processor pulse chocolate until finely ground and add to bowl of praline.
- In a bowl with an electric mixer cream together butter, salt, and 1/4 cup sugar until light and fluffy. Beat in yolks, 1 at a time, beating well after each addition, and beat in vanilla. Stir in praline chocolate mixture (mixture will be very thick).
- In another bowl with cleaned beaters beat whites until foamy and add a pinch salt and remaining 1/4 cup sugar in a steam, beating until meringue just holds stiff peaks. Fold one third meringue into yolk mixture to lighten and fold in remaining meringue gently but thoroughly. Pour batter into pan and smooth top.
- Bake tort in middle of oven 45 to 55 minutes, or until it begins to pull away from side of pan. Cool torte in pan on a rack (torte will fall slightly and continue to set as it cooks) and remove from pan. Torte may be made 1 day ahead and chilled, covered. Bring torte to room temperature before serving.
- In a bowl with an electric mixer beat cream until it just holds soft peaks. Stir in Frangelico and half of reserved praline.
- Top torte with whipped cream and sprinkle with remaining reserves praline. Serve torte immediately.
CHOCOLATE-HAZELNUT FILLING AND WHIPPED-CREAM FROSTING
This filling and frosting are perfect with our Chocolate and Yule Nut Log.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
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.
HAZELNUT WHIPPED CREAM
You'll go nutty for this hazelnut whipped cream! The topping is a subtle yet welcome change of pace from standard whipped cream. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, liqueur and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Freshness Matters: Prioritize using the freshest hazelnuts and cream for optimal flavor and texture.
- Toasting Technique: Toasting hazelnuts enhances their nutty flavor. Spread them evenly on a baking sheet and roast at 350°F for 10-12 minutes, stirring occasionally.
- Hazelnut Paste Perfection: To achieve a smooth and creamy hazelnut paste, blend the toasted hazelnuts in a food processor until they reach a fine, almost liquid consistency.
- Temperature Control: Keep the heavy cream and beaters chilled before whipping. This helps the cream whip up faster and hold its shape better.
- Gradual Incorporation: Gradually add the hazelnut paste to the whipped cream while continuing to whip. This prevents the paste from overpowering the cream and ensures even distribution.
- Flavor Enhancers: Consider adding a touch of vanilla extract or powdered sugar to complement the hazelnut flavor and enhance the overall taste of the whipped cream.
Conclusion:
Hazelnut whipped cream is a versatile and delectable topping that elevates desserts and beverages alike. By following these tips and carefully executing the recipe, you can create a smooth, flavorful, and visually appealing hazelnut whipped cream that will impress your taste buds and leave you craving more. Whether you're topping off a slice of cake, adding a swirl to your morning coffee, or simply enjoying it as a delightful treat, this hazelnut-infused whipped cream is sure to become a favorite in your culinary repertoire.
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