Would you like to try a delicious and original mascarpone cream? Try this mascarpone and hazelnut cream recipe, also perfect for original, tasty tiramisù variations. The mascarpone and hazelnut mousse is a very indulgent cream to enjoy as a spoon dessert, made with real hazelnuts, ideal for filling cakes, tarts, cream puffs, delectable tiramisù and much more. This is not the classic cream made by mixing Nutella or similar products with mascarpone, but a true mascarpone cream made with pâte à bombe (pasteurized egg yolks) and hazelnut paste (toasted hazelnuts ground very finely). A recipe so good you’ll love at first bite. Let’s go to the kitchen: I’ll tell you the recipe step by step. If you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 2.2 lb
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the hazelnut and mascarpone cream
- 3 egg yolks
- 2/3 cup granulated sugar
- 2 3/4 tbsp water
- 3 1/4 cups mascarpone cheese
- 1 teaspoon vanilla extract
- 1/3 cup hazelnut paste
Tools
- Hand mixer
- Pot
- Thermometer
Steps to make mascarpone and hazelnut cream
Let’s start with the basic preparation of the pâte à bombe. To make the pâte à bombe, pour the water and sugar into a small saucepan and place over medium heat, cooking the syrup until it reaches 250°F. However, when it reaches 239°F, pour the egg yolks into a bowl and start whipping them.
As soon as the syrup reaches 250°F, pour it in a thin stream over the yolks, continuing to whip at a high speed until you obtain a voluminous, pale and frothy mixture. Whip until the mixture reaches room temperature and the pâte à bombe is ready to use.
Add the mascarpone to the preparation you just made, add the vanilla sugar or the vanilla extract and blend with the mixer.
Finally, add the hazelnut paste, mix again with the whisk and our cream is ready.
You can use it immediately, or store it in the fridge for up to 2 days, well covered with plastic wrap. In the fridge the cream will firm up, so before using it work it for a few minutes with the mixer.
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