Hazelnut Cream Pan Recipes

HAZELNUT POTS DE CREME

Steps:

• Preheat oven to 325°. In a small saucepan, heat cream, hazelnuts and chocolate until bubbles form around sides of pan and chocolate is melted, stirring occasionally., In a small bowl, whisk egg yolks and sugar. Remove cream mixture from heat; stir a small amount of hot cream mixture into egg mixture. Return all to the pan, stirring constantly. Stir in liqueur if desired. Strain, discarding hazelnuts., Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate at least 2 hours. Garnish servings with chocolate curls.

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE

Steps:

• Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
• Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
• In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
• In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
• Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
• Serve with chutney and cream sauce.

HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES

Steps:

• Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
• Preheat an oven to 500 degrees F (260 degrees C).
• While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
• Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
• Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
• To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

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.

ROASTED HAZELNUT VANILLA ICE CREAM

Steps:

• Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
• Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
• Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
• In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
• When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.

HAZELNUT CREAM TORTE (_TORTA 'I CREMA 'I NUCIDDI_)

Steps:

• Preheat oven to 350°F and butter a 10- by 2-inch round cake pan or 10-inch springform pan. Line bottom with a round of wax paper. Butter paper. Dust pan with flour, knocking out excess.
• Sift together 1 1/4 cups flour and 2 tablespoons sugar. Beat together yolks, 1‰ cups sugar, and warm water with an electric mixer until thick, pale, and doubled in volume, 5 to 7 minutes. Beat in vanilla, then gradually beat in flour on low speed until incorporated.
• Beat whites in a large bowl with cleaned beaters until they hold soft peaks. Add remaining 2 tablespoons sugar. Beat until whites just hold stiff peaks. Fold one third of whites into yolk mixture gently but thoroughly. Fold in remaining whites.
• Pour batter into cake pan and bake in middle of oven until pale golden and a tester inserted 1 inch from center comes out with a few crumbs adhering, 30 to 40 minutes. Turn off oven and cool cake in oven with door ajar 30 minutes. Run a knife around edge of cake and invert onto a rack. Remove pan and paper, then cool completely.
• Preheat oven to 350°F.
• Toast hazelnuts in a baking pan in middle of oven until golden and skins are blistered, 10 to 15 minutes. Wrap nuts in a kitchen towel and let them steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off).
• Grind warm nuts in a food processor until they form a paste and chill until cold.
• Beat 2 cups cream with 5 tablespoons confectioners sugar with electric mixer until it holds stiff peaks. Chill until ready to assemble cake.
• Beat remaining cup cream with remaining 3 tablespoons confectioners sugar until cream just holds stiff peaks, then beat in cold hazelnut paste. Chill hazelnut filling until ready to assemble cake.
• Trim off any loose, crusty pieces from top and sides of cake. Halve cake horizontally with a long serrated knife and remove top half. Brush bottom half with two thirds of Strega, then spread all of hazelnut filling over it. Cover with top half of cake and brush with remaining Strega. Frost side and top of cake with whipped cream.
• Freeze cake until firm, at least 3 hours. Let cake stand at room temperature 1 hour before serving, then sprinkle top with chocolate shavings.

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.

HAZELNUT CREAM PAN

Steps:

• BEFORE you start the custard, add the yeast to the warm water and set aside in a bowl. This gives the bread its distinctively "yeasty" flavour. Trust me, this is a vital step.
• For the custard, start by pouring the milk into a large sauce pan, and scrape the vanilla from the pod in as well, stir to break up the vanilla seeds.
• Heat the milk and vanilla until JUST before a boil, stirring constantly.
• In a separate bowl, beat the egg yolks and caster sugar together. When well blended, add a bit of the flour, then a bit of the cornstarch, stirring in between each addition until everything is well blended. Sifting would be best, if you have a sifter (I don't, but I still managed).
• Continue stirring, and slowly add the milk mixture. Once completely integrated in to the egg solution, transfer the whole lot back in to the sauce pan. Maintain a medium heat, and stir constantly until the custard reached a boil. If you're like me, you'll end with lumps ANYWAY, so remove from heat and beat vigorously with a whisk.
• Cut the butter in to cubes, and stir in to the custard, making sure each cube is fully melted before adding the next (not really necessary, probably, but that's how I did it, so I can't guarantee proper performance without doing this). There will probably be lumps again, so go at it once more with the whisk.
• Add the Frangelico and blend once more (whew), cover with cling wrap, and put the bowl in the fridge while you prepare the bread. This makes the custard a little bit thicker and easier to handle - though it can still be a bit of a pain.
• For the bread, start by combining the flour, milk and salt in a large bowl. S.l.o.w.l.y mix with a whisk until just combined (it will be flaky).
• Add the sugar, along with the fully activated yeast and egg, and stir with a wooden spoon (or a plastic spoon - just don't use a whisk).
• Flour your work surface, and turn out the dough once combined. Knead until the mixture holds together well. If it's a little too sticky to handle well, add some more flour.
• Flatten the dough with your hands. Put the unsalted butter (NOT margarine - it will not work as well!) on the newly-flattened dough, and massage it into the dough. This could take a while. Once you've got it all worked in, continue to knead the dough until it is smooth (or very near to it). This, again, could take a while.
• Coat a bowl with cooking spray or vegetable oil. Form the dough into a ball, toss into the bowl, cover with cling wrap and let rest (NOT in the fridge) for about 3/4 of an hour.
• Push down on the dough ball with both hands, gently, until all the gas has escaped. Recover with cling wrap, and let it sit for another 15 minutes.
• Divide the dough in to 12 balls. Press each ball in to a disc, recover with cling wrap and let them rest for another 15 minutes, again.
• Flatten the discs again, and roll out with your rolling pin until they form neat little circles, no thicker or thinner than a 1/4".
• Hold each disc in a cupped hand, and add about 1 tablespoon of custard in the middle of each. Close the dough around the custard, but don't stretch out the top and be sure to seal the seams tightly. Try not to overfill the pastry with custard, because if you do it will prevent the edges from holding well.
• Place the unattractive seam of the dough balls face down on a wax paper-lined baking sheet. Cover again with cling wrap (I know, I know) and let sit for another 1/2 hour to 3/4 of an hour. While the dough is rising, preheat the oven to 400ºF.
• If you want, throw together 1 tablespoons of egg white (left over from the yolks used in the custard) with 1 tablespoons of water and brush over the top of the buns, but this isn't absolutely necessary. Bake for about 10-15 minutes, but keep a close eye - they go from undercooked to overcooked in little to no time. Let cool and enjoy!