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White hazelnut cream

Crema blanca de avellanasWhite hazelnut cream, if the name does not gives you clues is the home version of nocilla. As a child I always liked the white part much more and although I have seen many recipes I never got one that is as is but I loved this one.

It is neither soft nor so white (because there is some rest of skin left), nor so cloying but it is vice.

Taking advantage of September that isthe month of collecting hazelnuts and that a woman told my husband to go and take the ones I want I prepared this recipe and I’m sure some more will do. This year we will not be able to celebrate San Froilán in Leon because of the coronavirus but in my house there will be pardons like every year.

White hazelnut
cream White hazelnut cream for spreads, for fillings, for whatever you want.

Cuisine: Spanish
Type of recipe: Snack
Rations: 4-6
Preparation time:
Cooking time:
Total time:
  • 70 grams of roasted peeled hazelnuts
  • 80 grams of sugar
  • 150 grams of white chocolate without lactose
  • 100 grams of whole lactose-free milk at room temperature
  • 70 grams of sunflower
    1. Put the spread waterfalls hazelnuts on a plate and put in the microwave with the grill put 8 minutes. Take out and dump over a kitchen cloth, wrap and rub. Peel all.
    2. Pour hazelnuts into the jar together with sugar and grind 30 seconds at speed 10. Lower the debris towards the blades.
    3. Add the white chocolate and schedule 40 seconds at speed 9. Lower the debris towards the blades.
    4. Add milk and oil and cook all together for 7 minutes at 50th speed 4.
    5. Put the cream in glass jars, let cool and store in the fridge.
    Do not worry if there are any traces of skin the only thing that will happen is that the cream will turn out a little darker.
    If after rubbing the hazelnuts, the skin has not been peeled, put in the microwave again for 30 seconds until they peel all.

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