Crème de noisettes

Prep time10 minutes
Rest time2 hours
Total time~2 hours 10 minutes
DifficultyBeginner
Servings6

La crème de noisette is incredibly easy to make. After chilling, it's elegantly topped with a swirl of whipped cream and a sprinkle of cocoa powder, adding a touch of decadence to every bite.

Jump to recipe
Jump to video
Crème de noisettes
Cocoa Recommendation

What cocoa should I use?

Dust some alkalized cocoa powder on top for deeper color and a subtle touch of balanced bitterness. Cocoa powder is a perfect complement this creaminess of this dessert.

Shop now

The Recipe

Follow these steps to create your masterpiece

Ingredients

For the Cream

  • 200 g roasted hazelnuts
  • 1 l milk
  • 40 g corn flour
  • 80 g sugar
  • 185 g condensed milk

Topping

  • cocoa powder
  • whipped cream

Method

1. Roast and grind the hazelnuts

Preheat the oven to 160°C. Roast the hazelnuts until they are golden brown. Then grind the hazelnuts into a smooth paste using a food processor.

2. Add the milk

Add the milk to the hazelnut paste and blend until the mixture is smooth.

3. Combine Ingredients

Add the remaining ingredients to the hazelnut milk mixture and blend with a hand blender until smooth.

4. Cook the Hazelnut Cream

Pour the hazelnut milk mixture into a saucepan and bring it to a boil, stirring continuously. Let it boil for another minute, making sure to stir constantly to prevent sticking.

5. Cool the Hazelnut Cream

Pour the hazelnut cream into 4 to 6 cups or bowls. Allow it to cool for at least two hours in the refrigerator.

6. Garnish and Serve

Before serving, decorate the hazelnut cream with a dollop of whipped cream and sprinkle cocoa powder on top.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

When should I make this?