Tips

For the Nutella cream, I chose my recipe for flourless custard: I find corn starch to be an excellent substitute that gives the cream a more delicate flavor and texture. And to avoid having leftover egg whites, I used whole eggs.

Reduce the sugar to 70 grams if you prefer a less sweet cream (Nutella is already quite sweet on its own).

Depending on the preparations you will use the cream for, it may be necessary to let it cool. In that case, cover it with cling film in contact with the surface to prevent a skin from forming.
If you need to let it cool down, the cream might “tighten” a bit: quickly whip it up with beaters, and it will immediately return to being smooth and velvety.

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