Hazelnut Buttercream

Ingredients

100 ml 33% Cream

150 g Powdered Sugar

50 g Condensed Milk

10 g Vanilla Sugar

40 g Hazelnuts

Peel the hazelnuts and split them in half. Grease a baking pan with butter. Pour the cream into a heavy-bottomed saucepan. Add the powdered sugar, vanilla, and condensed milk. Mix well. Wipe off any excess sugar from the sides of the pan.

Bring to a boil over low heat, stirring constantly. If sugar burns on the sides of the pan, remove it with a damp cloth.

 Boil until the temperature reaches 115°C (235°F) or until it forms a springy ball (prepare a bowl of cold water ahead of time, scoop a small amount of syrup into a spoon, and drop it into the water. Take a drop between your fingers; it should form a soft but springy ball, so you can roll it with your fingers.)

Pour the nuts into the hot fudge and stir. Pour into a prepared and greased bowl. Cool completely. Remove from the mold and chop with a sharp knife or break into pieces.

Enjoy!