12 ounces Unsalted butter
4 ounces Hazelnut paste, smooth and lump free
1 1/2 pounds Pastry Cream (Crème Pâtissière)
Yield: 2 1/2 pounds
1. In a small bowl with a paddle, cream the butter until light and fluffy. Add the hazelnut paste and continue the creaming process. Add the pastry cream in one step and mix until well combined.
2. Yield: 2 lb. 8 oz.
Yield: 2 1/2 pounds
4 ounces Hazelnut paste, smooth and lump free
1 1/2 pounds Pastry Cream (Crème Pâtissière)
Yield: 2 1/2 pounds
1. In a small bowl with a paddle, cream the butter until light and fluffy. Add the hazelnut paste and continue the creaming process. Add the pastry cream in one step and mix until well combined.
2. Yield: 2 lb. 8 oz.
Yield: 2 1/2 pounds
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