The hazelnut cream is a wonderful preparation that we all start to appreciate from a young age. Spread on bread, as a filling in cookies, to garnish pancakes, and much more. In short, who doesn’t love it?
Today I want to share MY VERSION, MY RECIPE of the hazelnut cream.
Simple, delicious, light and above all preservative-free, you’ll get an excellent cream to sweeten your breakfasts and breaks. Genuine but without sacrificing taste.
Since we’re talking about creams, here are some treats to accompany it:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 jar
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what ingredients we need to make the recipe
- 8.8 oz roasted hazelnuts
- 3 tbsp powdered sugar (about 3 tablespoons, if you want a sweeter cream add more sugar)
- 1/4 tsp fine salt (a pinch)
- 2 tbsp unsweetened cocoa powder
Tools
You will need a blender and a glass jar to store the cream
Steps
Take the hazelnuts, I used shelled ones from Piedmont.
I put them in my blender, then added the unsweetened cocoa, the pinch of salt, and sugar. All together.
As for the sugar, I only used three teaspoons, because as you know, I’m a fan of sweets but always with little sugar. You just need to taste the cream and adjust the amount of sugar to your liking.
Once all the ingredients are in the blender, start blending and continue until you start to see the consistency of the mixture become creamy.
At that point, when you start seeing creaminess, open the blender, stir the cream a bit with a teaspoon and taste to see if the sweetness level matches your taste. If you find it too bitter, add more sugar.
Once the desired consistency is achieved, transfer the cream to a glass jar, close it well, and store it in the fridge for preservation.
Storage and Tips for Hazelnut Cream
In general, a homemade cream with hazelnuts, cocoa, and sugar can be stored in the refrigerator for about 2–3 weeks, provided that:
it is made with well-toasted and dry ingredients
does not contain milk, cream, or water
is stored in a well-closed glass jar.
Clean and dry utensils are used to scoop it.
Just hazelnuts + cocoa + sugar → even 3–4 weeks in the fridge
If you added oil (e.g., seed oil or hazelnut oil) → similar duration, but check smell and taste
If there is milk, cream, or butter → maximum 5–7 days
Signs that it’s no longer good:
rancid smell
bitter or strange taste
presence of mold or unusual separations
I use it spread on bread, for classic breakfasts and snacks, but also to fill cakes, pies, and cookies.
You can get creative and use it as you prefer.
FAQ (Questions and Answers)
What do you think, will you try this hazelnut cream?
Hazelnuts, like unsweetened cocoa, are also great allies for our health. Obviously always dosing and balancing the daily quantities to be consumed.
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