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Hazelnut Cream 60% pack 1 kg

Regular price €39.90 EUR
Regular price Sale price €39.90 EUR
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Discover our Hazelnut Cream with 60% fine Italian hazelnuts.

To spread on bread, on rusks or to accompany your sweetest creations: cakes, biscuits, crepes and much more.
The Hazelnut Cream Sciara is an artisan specialty that contains 60% Italian Hazelnuts, ideal to enrich your breakfast or finish every meal with all the sweetness of Hazelnut.
Hazelnut cream spreadable and handmade, the ingredient that gives an extra touch to your sweet recipes.
Hazelnut Cream Sciara is a creative and original way to incorporate nuts into your recipes and small culinary inventions, such as cakes, biscuits, crepes and croissants.
Hazelnut Cream is a delicious spreadable cream to use alone and delicious to accompany your sweet recipes.
Also available in a 190 gram jar.
Discover all the variations of our Hazelnut Cream!

Recipe:
DOUBLE CREAM MUFFINS (Hazelnut Cream and Custard Cream)
Ingredients (for 4 people):
flour 00 135 g
bitter cocoa 50 g
baking powder 8 g
1 pinch of salt
brown sugar 60 g
melted butter at room temperature 65 g
1 medium egg
milk 90 g
60% Hazelnut Cream 70 g
custard cream 280 g
hazelnut kernels q.b.
Procedure:
Pour the flour, cocoa, yeast, salt and sugar into a bowl and turn it with a fork, removing any lumps.
In a second bowl, beat the egg, add the butter, hazelnut cream and milk and mix well.
Pour these ingredients into the bowl with the flour and mix everything together with a fork.
Add the custard and mix together to obtain a soft, smooth dough.
Turn the oven on at 170°C, static.
Line a 6.5 cm diameter multiple muffin mold with paper cups and fill with the dough and decorate with hazelnut grains.
Bake and bake for 25 minutes.
Allow the muffins to cool completely and remove from the mold.

Ingredients: Hazelnut (60%), sugar, oils (sunflower) and non-hydrogenated vegetable fats, skimmed milk powder, whey powder, emulsifier: soy lecithin, flavouring (vanillin).
(Allergens present are highlighted in italics).
Gluten Free

Nutritional characteristics (average values per 100 g):
Calories 616 Kcal/2562 KJ, Fat 47 g, Saturated fat 9.9 g, Carbohydrates 37 g, Sugars 36 g, Protein 10.4 g, Fibre 2.3 g, Salt 0.18 g.

Expiry date: 18 months from the date of production.
Keep in a cool, dry place.
The product will keep intact for up to 1 month after opening, provided the above storage requirements are met.
Thepresence of oil on the surface does not constitute alteration of the product, but a natural separation process.

Available in 190 g jars and WITHOUT SUGAR.

Ingredients

HAZELNUT (60%), sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder, MILK whey powder, emulsifier: SOY lecithin, flavoring (vanillin).
(Allergens present are highlighted in capital letters).
Gluten free

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(average values ​​per 100 g): Calories 616 Kcal/2562 KJ, Fats 47 g, Saturated fats 9.9 g, Carbohydrates 37 g, Sugars 36 g, Proteins 10.4 g, Fiber 2.3 g, Salt 0.18 g.
These values ​​are subject to variations according to the production batches and the harvest year, therefore the product packaging may contain different information from that shown on our site.
Please always read the label, warnings and instructions provided on the product before using or consuming it.


*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Shelf-life

18 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

How to use

DOUBLE CREAM MUFFINS (60% Hazelnut Cream and Custard)
Ingredients for 4 people):
flour 00 135 g
bitter cocoa 50 g
baking powder 8 g
1 pinch of salt
cane sugar 60 g
melted butter at room temperature 65 g
1 medium egg
milk 90 g
Hazelnut cream 60% 70 g
custard 280 g
chopped hazelnuts to taste
Method:
Pour the flour, cocoa, baking powder, salt and sugar into a bowl: stir everything with a fork, eliminating any lumps.
In a second bowl, beat the egg, add the butter, the 60% hazelnut cream and the milk.
Pour these ingredients into the bowl with the flour and mix everything together with a fork.
Add the custard and mix it to obtain a soft and homogeneous dough.
Turn on the static oven at 170°C.
Line a multiple muffin mold with a diameter of 6.5 cm with paper cups and fill with the mixture.
Decorate with chopped hazelnuts and bake for 25 minutes.
Let the muffins with 60% Hazelnut Cream cool completely and remove them from the mould.

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