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Name: Crunchy Frangelico Buttercream - Culinaerie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 125 grams hazelnut, lightly toasted; 75 grams sugar; 20 grams water; 1 vanilla bean; 125 grams butter; 50 grams egg whites; 80 grams sugar; 20 grams water; 2 tablespoons frangelico

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INGREDIENTS

125 grams hazelnut, lightly toasted
75 grams sugar
20 grams water
1 vanilla bean
125 grams butter
50 grams egg whites
80 grams sugar
20 grams water
2 tablespoons frangelico

INSTRUCTIONS

1. Combine sugar and water in a medium saucepan with the vanilla bean. Cook until

caramelized and immediately remove from heat.

2. Add hazelnuts and quickly stir to coat. Pour out onto a parchment lined sheet tray.

Remove vanilla bean and allow to cool completely.

3. When cool, break up into manageable pieces and place in a food processor. Pulse

until broken down into a coarse sandy mixture.

4. Combine second quantity of water and sugar in a small saucepan. Cook to 12 lC

(soft ball) while whipping the egg whites in a mixer fitted with a whisk attachment.

Add the soft ball sugar to the whipped egg whites in a slowly, steady steam with the

mixer on medium speed. Immediately increase the speed to high and whisk until

bowl is only wa~m to the touch.

S. Add in butter slowly. Remove bowl from mixer and fold in hazelnut mixture and

Frangelico.

NOTES

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Crunchy Frangelico Buttercream - Culinaerie

125 grams hazelnut, lightly toasted
75 grams sugar
20 grams water
1 vanilla bean
125 grams butter
50 grams egg whites
80 grams sugar
20 grams water
2 tablespoons frangelico

1. Combine sugar and water in a medium saucepan with the vanilla bean. Cook until
caramelized and immediately remove from heat.
2. Add hazelnuts and quickly stir to coat. Pour out onto a parchment lined sheet tray.
Remove vanilla bean and allow to cool completely.
3. When cool, break up into manageable pieces and place in a food processor. Pulse
until broken down into a coarse sandy mixture.
4. Combine second quantity of water and sugar in a small saucepan. Cook to 12 lC
(soft ball) while whipping the egg whites in a mixer fitted with a whisk attachment.
Add the soft ball sugar to the whipped egg whites in a slowly, steady steam with the
mixer on medium speed. Immediately increase the speed to high and whisk until
bowl is only wa~m to the touch.
S. Add in butter slowly. Remove bowl from mixer and fold in hazelnut mixture and
Frangelico.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (320g)
Recipe Makes: Servings

Calories: 1496
Calories from Fat: 912 (61%)

Amt Per Serving		% DV

	Total Fat 101.4g	135 %
	Saturated Fat 64.2g	321 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 3.8g
Cholesterol 268.8mg		83 %
Sodium 721.6mg		25 %
Potassium 33.1mg		1 %
Total Carbohydrate 155g		46 %
	Dietary Fiber 0g	0 %
	Sugars, other 155g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1496

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