HAZEL

CREAM

What It Is A smooth, lightly sweetened hazelnut cream used in pastry, desserts and warm drinks. Hazel Cream sits between Hazel Paste and praline: richer and more fluid than paste, but gentler and less sugary than praline. It is made by blending Hazel Paste with a small amount of sugar and liquid (usually milk, cream, or hazelnut milk) until it becomes a pourable, custard‑like nut cream. In European dessert traditions, this type of cream forms the backbone of fillings, mousses and layered cakes.

Flavor / Character Warm, nutty, and softly sweet. The hazelnuts provide depth and aroma; the added liquid gives the cream its silky texture; and the sugar rounds the edges without pushing it into confectionery territory. The flavor is more delicate than praline, more refined than hazelnut butter and more versatile than gianduja. Depending on the liquid used, the cream can lean milky, rich or light and aromatic.

Uses Folded into whipped cream or pastry cream; used as a filling for cakes, tarts or choux; swirled into ice cream bases; or spooned over roasted fruit. It can be whisked into hot milk for a quick nut drink, added to coffee for a soft hazel latte or used as the nut component in mousses and semifreddi. In Hazel’s culinary world, this cream is the adaptable middle ground, less intense than praline, more luxurious than Hazel Paste and suited to both everyday and celebratory desserts.

How to Make or Prepare To make Hazel Cream at home, blend Hazel Paste with a small amount of warm milk, cream or hazelnut milk until smooth and fluid. Add sugar to taste, just enough to soften the flavor without making it overtly sweet. For a richer version, use heavy cream; for a lighter one, use hazelnut milk. The cream should be thick enough to coat a spoon but loose enough to pour. Store in a sealed jar in the refrigerator and stir before using, as natural separation may occur.

Notes The character of the cream depends on the liquid: cream creates a luxurious, dessert‑leaning version; milk keeps it lighter and more versatile; hazelnut milk intensifies the nut flavor. A tiny pinch of salt enhances the aroma. A spoonful of praline can be blended in for a deeper, more caramelized profile, though the base version is intentionally subtle.

Cross‑References Hazel Paste; Praline; Gianduja; Hazelnut Gelato Base; Hazel Feast‑Day Menu; Hazel Pantry.