hazelnut meal

Something magical happens when you layer crepes with cream to build a cake. The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges. And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings. This cake, with light hazelnut crepes and rich chocolate cream, isn't difficult to make (though the first crepe in the pan is always a flop; don't get discouraged). It does take some time, though, to make and assemble. Just keep the image of the gorgeous final product in your mind as you work.

Chocolate Hazelnut Crepe Cake

eggs egg

473 milliliters whole milk

heavy cream

all-purpose flour

sugar

salt

vanilla extract

unsalted butter, butter

high-quality chocolate, 64 percent cocoa, finely chopped

cornstarch

cocoa powder

kosher salt

591 milliliters whole milk

unsalted butter

brandy coffee

27 grams chopped, toasted hazelnuts

Cocoa powder,

Prepare the crepe batter: Whisk together eggs, egg yolks, milk and cream in a medium bowl. In a large bowl, whisk together flour, hazelnut meal, sugar and salt. Make a well in the center of the flour mixture and pour in some of the milk mixture. Gently whisk from the center of the well, making a thick, smooth batter. Then, while whisking, gradually add remaining milk mixture and whisk until smooth. Whisk in vanilla and butter. (Alternatively, combine all the ingredients in a blender and blend on low speed until smooth.) Cover and refrigerate for at least 2 hours and up to 48 hours.

Prepare the chocolate cream: Place chopped chocolate in a medium bowl and set a fine mesh sieve over the bowl. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in some of the milk to create a thick paste. Gradually add remaining milk while whisking until mixture is smooth and well-combined. Whisk in egg yolks and add butter.

Cook milk mixture over medium heat, whisking constantly and occasionally scraping the bottom and sides of the pan with a rubber spatula. Once the mixture comes to a boil and becomes very thick, about 5 minutes, whisk it vigorously for 1 to 2 minutes. Press hot cream mixture through the sieve into the bowl with the chocolate. Let it stand for 2 minutes, then mix it until smooth and well-combined. Add brandy or coffee and stir to combine. Use a rubber spatula to stir the mixture until it has cooled to about room temperature and is smooth and silky. Cover with plastic wrap, pressed into the surface of the custard, and chill until ready to use.

Cook the crepes: Melt a little bit of butter in an 8-inch nonstick skillet over medium heat and let the pan get hot. Remove the pan from the heat and immediately add a scant 1/4 cup (about 3 tablespoons) crepe batter to one side of the pan. (You don’t want to use too much batter or you’ll have thick crepes.) Quickly tilt and swirl the pan to spread the batter to an even thickness across the bottom of the pan and about 1 inch up the sides.

Return the pan to the heat and cook crepe until very lightly golden and set on one side, about 45 seconds. Tuck a small offset spatula under the edge of the crepe, grab onto it with your fingers, and quickly flip it over. Cook until light golden brown on the other side, 30 seconds to 1 minute. Slip crepe onto a rack to cool. Once crepes are cool, transfer them to a baking sheet and cover with a light towel to keep them from drying out. Continue with remaining batter, occasionally wiping out the skillet with a paper towel and very lightly buttering the skillet every few crepes as needed. You should have 20 to 24. (You need 20 for the cake.)

To assemble, stir the cream until smooth. Lay 1 crepe on a cake plate. Using an offset spatula, cover with a thin layer of chocolate cream (2 to 3 tablespoons), leaving a 1/4-inch border. Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Cover with plastic wrap and chill for at least 2 hours.

To serve, top with whipped cream, nuts and dust with cocoa.

Life is busy, but that doesn't mean there isn't time for dessert. Silvia Colloca shares her hacks for impressive Italian bakes made at the touch of a (food processor) button.

Coffee and hazelnut amaretti

eggwhites,

caster sugar, plus extra to sprinkle

(300 grams) hazelnut meal

vanilla bean paste

instant coffee powder

dark chocolate coated coffee beans

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There's a burst of berry in every mouthful of these sweet blonde bombshells.

White chocolate & raspberry blondies

butter,

white chocolate,

butter, chopped

(1/2 cup) caster sugar

(1 cup) plain flour

(1 cup) hazelnut meal

eggs

raspberries raspberries

Icing sugar mixture,

Fresh raspberries, extra, to serve

Cake and crumble come together to create something truly tasty. Perfect served with tea and coffee, or with a dollop of whipped cream for dessert.

Fig and coffee crumble cake

unsalted butter, softened

(295 grams) caster sugar

(180 grams) sour cream

(75 grams) plain flour, sifted

(185 grams) self-raising flour, sifted

(35 grams) hazelnut meal

figs,

(60 grams) chopped hazelnuts

(400 grams) plain flour

unsalted butter, chopped

tsp baking powder

(250 grams) brown sugar

(75 grams) hazelnut meal

instant coffee granules

(220 grams) caster sugar

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5348771529001-5977439743001

With layers of nutty meringue and rich whipped filling, the classic French cake dacquoise - pronounced dah-kwahz- is so impressive.

Hazelnut and coffee dacquoise with chocolate glaze

(1 1/2 cups) caster sugar

1.25 gm cream of tartar

(3/4 cup) hazelnut meal

(3/4 cup) almond meal

milliliters (1/4 cup) warmed milk

instant coffee

unsalted butter,

(3 2/3 cup) icing sugar mixture

pkt Premium Chocolate Melting Pieces

27.80 gm glucose syrup

250 milliliters (1 cup) thickened cream

Hazelnut Flour is a delicious alternative to regular flour and makes rich addition to baked goods, pancakes, nut bars, and more. It features buttery hazelnuts ground into a crunchy meal. Make this easy flour at home instead of spending your money on expensive store-bought!

How to Make Hazelnut Flour (Meal)

hazelnuts (makes 1 cup flour)

Grind hazelnuts - Add hazelnuts to a food processor and pulse just until ground into a sandy powder, about 30 seconds. Don&#39;t over blend or the nuts will turn into nut butter.

Use in recipes - Use for baked goods like cookies, breads, and more.

Top 6 hazelnut meal recipes from across the web

The most viewed hazelnut meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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How to Make Hazelnut Flour (Meal)

Top 6 hazelnut meal recipes from across the web

The most viewed hazelnut meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Hazelnut Crepe Cake

Coffee and hazelnut amaretti

White chocolate & raspberry blondie...

Fig and coffee crumble cake

Hazelnut and coffee dacquoise with ...

How to Make Hazelnut Flour (Meal)

The most viewed hazelnut meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine