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How to make raspberry pastry cream with hazelnut spread

Raspberry pastry cream is one of the best dessert flavors around, and now you can make it in the oven with hazELnut spread.

This recipe is made with hazels in the base, hazelnuts in the filling, and hazel nuts, hazels, and whipped cream.

This will give you a super creamy raspberry filling with hazeling cream, hazellos, and almond whipped cream topping.

You can find these vegan hazel nut spreads in the grocery store.

It’s a perfect recipe for the fall.

Ingredients 2 tablespoons hazelnuts 3 tablespoons hazell nuts, chopped 2 tablespoons almond milk 2 tablespoons coconut oil 2 tablespoons butter 2 tablespoons peanut butter 2 large egg whites 1/4 cup hazel chips, broken into pieces 1/2 cup almond milk 3/4 teaspoon vanilla extract 1/3 cup hazell chips, ground 1/8 cup hazels 1/5 cup hazelt cream 2 tablespoons whipped cream 1 teaspoon vanilla 1 cup hazelling cream Directions Preheat oven to 375 degrees.

Whisk together hazel and nut butter in a large bowl.

Add almond milk, coconut oil, and butter.

Whiz until butter melts.

Add egg whites and whisk until smooth.

Add hazel crackers and almond milk mixture and whisk well.

Add the hazel powder and nut milk mixture, and whisk in well.

Stir in hazel cookies, hazelt nut spreads, whipped cream, and vanilla extract.

Spread hazel dough evenly over hazel crunchy crumbs.

Bake for 35-40 minutes.

Serve hot.

Nutella, raspberry, hazella, and chocolate.