Recipes of the Langhe: Hazelnut cream | Langhe.net
Peel the hazelnuts, after having put them in very hot water, and dry them with care. Then crush them in a mortar, until they become a soft cream. Make the crema pasticcera by beating the yolks with...
Ingredients
- 4 egg yolks
- 100 g sugar
- 30 g flour
- half a liter of milk
- 100 g peeled hazelnuts
- vanille or lemon peel
- a small glass of cognac
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