For today’s recipe I have very simple custard to fill your cakes, cream puffs and all that your creativity can make up… but it’s also very delicious if served as “spoon dessert”.
In a pan, whisk the egg yolks with sugar using an automatic whisk or a wooden spoon. While mixing, incorporate the flour with a sift to avoid clumps. When the mixture is well mixed, add warm milk while stirring. Put the pan on a low or medium heat. When it reaches its boling point, turn the heat to the lowest and leave it cook until the cream has the desired density (a maximum of 5 or 6 minutes).
Leave the cream to cool down and make sure the film you’re using to cover it enters into contact with it so that it doesn’t solidify on the top.
Cursh the hazelnuts and roast them in a pan or in the oven for a couple of minutes. This will help you skin them (if you buy them without skin you will avoid this step). Once skinned, blend them and mix them with custard.
The custard is now ready to fill your cakes or be served as “spoon dessert”.
I served it in Chocups®, the wafer and chocolate cups made by the company Scarpellini Foodrinks.