2 pounds Traditional French Buttercream
12 ounces Hazelnut paste, lump free
3/4 ounce Sheet gelatin, softened
1 quart Heavy cream, whipped to soft peaks
Yield: 4 3/4 pounds
1. Combine Traditional French Buttercream and hazelnut paste in a mixing bowl. Place over a bain marie of simmering water and whisk constantly to slightly soften the mixture without melting the buttercream. The mixture should be as soft as mayonnaise and approximately 100°F (38°C).
2. Melt the softened sheet gelatin and fold it into the hazelnut mixture.
3. Remove from the heat and fold in the whipped cream. (If the buttercream mixture is too firm or the heavy cream is whipped too stiff, the cream will curdle.) Use immediately.
4. Yield: 4 lb. 12 oz.
Yield: 4 3/4 pounds
12 ounces Hazelnut paste, lump free
3/4 ounce Sheet gelatin, softened
1 quart Heavy cream, whipped to soft peaks
Yield: 4 3/4 pounds
1. Combine Traditional French Buttercream and hazelnut paste in a mixing bowl. Place over a bain marie of simmering water and whisk constantly to slightly soften the mixture without melting the buttercream. The mixture should be as soft as mayonnaise and approximately 100°F (38°C).
2. Melt the softened sheet gelatin and fold it into the hazelnut mixture.
3. Remove from the heat and fold in the whipped cream. (If the buttercream mixture is too firm or the heavy cream is whipped too stiff, the cream will curdle.) Use immediately.
4. Yield: 4 lb. 12 oz.
Yield: 4 3/4 pounds
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