Hazelnut cream
Custard is a pillar of pastry making, one of the basic preparations.
Traditional custard is made with milk, sugar, egg yolks, starches and flavoring.
Today we will prepare it with a hazelnut flavor using a homemade hazelnut paste, you can find out here how to make hazelnut paste.
Method
![cr past hazelnut 19](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_8385.jpg)
![cr past hazelnut 18](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_8387.jpg)
![cr past hazelnut 17](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_8388.jpg)
In a bowl weigh sugar, corn starch. In a small bowl the lecithin, apart from the hazelnut paste and cold diced margarine and finally the milk in a saucepan.
Add the lecithin to the sugar and starch and mix with a whisk.
![cr past hazelnut 16](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_8391.jpg)
![cr past hazelnut 15](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_8394.jpg)
![cr past hazelnut 14](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_8397.jpg)
Pour the powders into the milk and mix with a whisk. If there are lumps, for example if the lecithin does not dissolve well, blend with an immersion blender.
![cr paste hazelnut 3](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0492-2.jpg)
![cr past hazelnut 4](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0493-2.jpg)
![cr paste hazelnut 5](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0494-2.jpg)
Cook the custard on a low heat, or at a low power on the induction plate.
During cooking, mix continuously with a whisk and bring to a temperature of around 85°, you will immediately notice a change in consistency and the custard will begin to thicken.
![cr past hazelnut 6](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0497-2.jpg)
![cr past hazelnut 7](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0499.jpg)
![cr past hazelnut 8](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0501.jpg)
Then remove the saucepan from the heat, transfer the cream into a jug, add the hazelnut paste and margarine and blend with an immersion blender, mix with a spatula from time to time so as to blend the mixture well on the edges and bottom of the carafe.
![cr past hazelnut 9](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0502.jpg)
![cr past hazelnut 10](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0503.jpg)
![cr past hazelnut 11](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0506.jpg)
Transfer to a bowl, cover with cling film so that it does not form any skin, and leave to rest in the fridge for at least two hours.
![cr past hazelnut 12](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0529.jpg)
![cr paste hazelnut 2](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0530.jpg)
![cr paste hazelnut 1](https://veganpastryclub.com/wp-content/uploads/2024/01/IMG_0531.jpg)
When the custard has completely cooled it will have become denser and more structured, mix a little with a spatula and it will then be ready to be used.
![cr paste hazelnut 3](https://veganpastryclub.com/wp-content/uploads/2024/01/P1137435-scaled.jpg)
![cr paste hazelnut 2](https://veganpastryclub.com/wp-content/uploads/2024/01/P1137461-scaled.jpg)
Then store it in a covered container or transfer it to a piping bag in the fridge.