Nut Nougat Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 40 g hazelnuts
- 20 g walnuts
- 20 g pistachios
- 70 g cane suar, brown
- 2 teaspoons vanilla sugar
- 20 g cocoa powder, slihtly de-oiled
- 80 g chocolate (dark chocolate, 70% cocoa) or
- Couverture, whole milk
- 200 g cream
Print Recipe
Pin Recipe Instructions
- Roast the nuts in a pan without fat over medium heat while stirring for 7-10 minutes until they smell aromatic. Take the pan off the heat and let the nuts cool down a little.
- Put the nuts with sugar and vanilla sugar in a lightning chopper and puree them finely. Mix in the cocoa powder.
- Chop the chocolate and heat it with the cream until it has melted. Stir into the nut mixture and work well until you have a smooth cream.
- Let cool down, stirring often. Pour into a glass and store in the refrigerator.
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