Praline Walnut or Hazelnut Cream
In Romanian: crema de nuci sau alune pralinate
- 8 oz / 250 g butter
- 7 oz / 200 g confectioner's sugar
- 5 oz / 150 g granulated sugar
- 5 oz / 150 g walnuts or hazelnuts
- Cream the butter with the confectioner's sugar.
- Separately, heat the granulated sugar.
- When it starts to melt and turn yellow, add the hazelnuts or walnuts and mix quickly until the sugar is completely melted.
- Turn onto a wet wooden cutting board, spread on its entire surface and let cool.
- Then grind very finely and gradually add to the previously prepared butter-sugar mixture.