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
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.
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.
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.
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.
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.
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.
Then store it in a covered container or transfer it to a piping bag in the fridge.
