- 300 gram hazelnuts
- 1 teaspoon vanilla powder
- 150 gram icing sugar
- 0.5 teaspoon salt
- 40 gram cocoa
- 3 tablespoon neutral oil
No unnecessary ingrediencies when you make your own hazelnut cream.
Roast the hazelnuts for about 15 min in 200°C (392 F) until they have a good colour. Rub them hard in a towel so that most of the peel comes off.
Turn the Assistent on its side and place the blender jug on the blender socket.
Add the nuts and mix at high speed until you see oil coming out of them and it becomes a smooth paste. It takes a while, but eventually all the oil will come out of the nuts.
Add the rest of the ingredients and mix at medium to high speed to a smooth paste.
Pour into a jar and store in a cool place.