La crème de noisette is a creamy, chilled hazelnut dessert topped with whipped cream and a hint of cocoa.
For the Cream
Topping
Instructions
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.
Add the milk
Add the milk to the hazelnut paste and blend until the mixture is smooth.
Combine Ingredients
Add the remaining ingredients to the hazelnut milk mixture and blend with a hand blender until smooth.
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.
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.
Garnish and Serve
Before serving, decorate the hazelnut cream with a dollop of whipped cream and sprinkle cocoa powder on top.
User Reviews
Deliciously creamy with rich hazelnut flavor! Next time, I’d add a touch more sugar.
Incredibly decadent! Smooth, creamy, and full of hazelnut goodness.
Perfect for toast or desserts. Could use a touch more sweetness.
Very easy to make but slightly more sweetness would be perfect.
An elegant dessert that’s easy to make! Perfectly sweet with a lovely texture.
Creamy hazelnut spread with rich, deep flavor. A versatile and indulgent treat.
Silky hazelnut cream, perfect for spreading. A rich and nutty flavor with a luxurious texture.
Fruity, tangy strawberry flavor with a yogurt twist. Perfectly sized, light, and great for snacking.
Nutty and smooth with a luxuriously creamy texture. A delicious spread for all occasions.
Smooth and incredibly flavorful! I spread it on toast and use it in desserts—try adding some sea salt for a more gourmet feel.