1. Prepare the Hazelnuts:
- Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are fragrant and the skins start to crack.
- Remove the Skins: Once toasted, place the hazelnuts in a clean kitchen towel and rub them together to remove most of the skins. It’s okay if some skins remain.
- Grind the Hazelnuts: In a food processor, pulse the hazelnuts with the sugar until finely ground. Be careful not to over-process, as you don’t want to turn them into a paste.
2. Make the Hazelnut Cream:
- Heat the Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it’s just about to simmer. Remove from heat and set aside.
- Whisk the Egg Yolks: In a large mixing bowl, whisk the egg yolks, cornstarch, and salt until smooth and slightly thickened.
- Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Custard: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Continue to cook for another 1-2 minutes to fully activate the cornstarch.
- Add Hazelnuts and Flavorings: Remove the saucepan from the heat and stir in the ground hazelnuts, vanilla extract, and Nutella or hazelnut spread (if using). For a chocolate twist, stir in the finely chopped dark chocolate until melted and fully incorporated.
3. Strain and Chill:
- Strain the Cream: For an extra smooth texture, strain the hazelnut cream through a fine-mesh sieve to remove any larger bits of hazelnut.
- Chill the Cream: Transfer the hazelnut cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours or until fully chilled.
4. Serve:
- Serve as a Dessert: Once chilled, the hazelnut cream can be served in individual bowls or glasses. Top with whipped cream, chopped hazelnuts, shaved chocolate, or fresh berries for an extra touch.
- Use as a Filling: The creamy hazelnut mixture can also be used as a filling for cakes, pastries, or crepes. Simply spread or pipe the cream into your desired dessert.
Tips for a Perfect Creamy Hazelnut Dessert:
- Roasting Hazelnuts: Roasting the hazelnuts enhances their flavor, so don’t skip this step.
- Straining: Straining the cream ensures a silky-smooth texture, especially if you’re using it as a dessert on its own.
- Customizing: Feel free to adjust the sweetness or add more chocolate if you prefer a richer flavor.
This Creamy Hazelnut Delight is a versatile recipe that can be enjoyed in various ways. Whether you serve it as a standalone dessert or use it to elevate your favorite pastries, this creamy, nutty, and slightly chocolatey treat is sure to impress. Enjoy the luxurious taste of hazelnuts in every bite!