|
Hazelnut Creme Filling
|
|
|
Check out more of Ellen Easton's Tea Travels™ articles and recipes. Learn about the History of English High Tea, English High Tea Menu, and more delicious Afternoon Tea and High Tea Recipes. More Butters, Condiments, Sauces, Relish & Jelly Recipes. Hazelnut Creme Filling 1 egg 1 tablespoon all-purpose flour 2 tablespoons granulated sugar 1 tablespoon instant coffee 1/8 cup finely chopped hazelnuts 1 tablespoon cornstarch 1 cup milk 1 teaspoon pure vanilla extract 1 teaspoon hot water 2 tablespoons heavy cream, whipped In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended. In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat. Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm. Fold
in the whipped cream. Refrigerate until thick. |
Recipe is courtesy of Ellen Easton