hazelnut creme anglaise
Provides protein and fat from eggs and cream, with hazelnut contributing monounsaturated fats, vitamin E, and minerals including copper and manganese.
About
Hazelnut crème anglaise is a French vanilla custard sauce enriched with hazelnut flavoring or hazelnut paste, representing a contemporary variation of the classical crème anglaise (also known as English custard). Traditional crème anglaise is a smooth, pourable sauce made from egg yolks, milk or cream, and sugar, heated to approximately 160-185°F (71-85°C) to achieve proper emulsification and pasteurization. The hazelnut variant incorporates either hazelnut extract, hazelnut oil, hazelnut butter, or finely ground roasted hazelnuts to impart the characteristic sweet, nutty flavor. The sauce maintains its silky texture and light amber color, with the intensity of hazelnut flavor varying depending on the preparation method and concentration of hazelnut element used.
Culinary Uses
Hazelnut crème anglaise functions as an elegant finishing sauce and dessert accompaniment across contemporary and traditional European pastry preparations. It is commonly served alongside warm desserts such as pies, cakes, poached pears, chocolate preparations, and bread puddings, where its rich, smooth consistency contrasts pleasantly with denser textures. The sauce also serves as a base for molded desserts, ice cream, mousse, and panna cotta. In professional pastry kitchens, it bridges classical technique with modern flavor applications, appearing in composed plated desserts and contemporary interpretations of traditional French patisserie.