Roasting the Hazelnuts

• Preheat the oven to 180°C / 350°F.

• Spread the hazelnuts in a single layer on a baking tray lined with parchment paper to prevent sticking.

• Roast for 10–15 minutes, watching carefully so they don’t burn.

• They’re ready when the skins start to crack and you smell a toasted hazelnut aroma.

Peeling the Hazelnuts

• Let the hazelnuts cool for a few minutes until warm but easy to handle.

• Place them in a clean kitchen towel, fold it over, and rub them vigorously together.

• The skins will loosen and fall off with the friction.

• Remove the peeled hazelnuts. It’s fine if some skins remain — it won’t affect the flavor.

Preparing the Cream in a Thermomix

• Place the roasted, peeled hazelnuts into the Thermomix bowl.

• Blend at Speed 10 / 10 seconds, repeating several times until the hazelnuts turn into a fine powder, then into a paste. The longer you mix, the smoother it gets.

• The paste will warm slightly from blending. Add the white chocolate and continue mixing at Speed 10 / 10 seconds, repeating as needed.

• Scrape down the sides with a spatula for an even texture.

• Add the vanilla extract and salt, then blend again until smooth.

Preparing the Cream in a Blender

• Place the roasted, peeled hazelnuts into the blender bowl. Don’t overfill, or the mixture won’t blend evenly.

• Blend in short intervals of 10 seconds at a time to prevent overheating. The hazelnuts will first turn into a powder, then into a paste.

• As the paste warms, add the white chocolate and continue blending until it melts into the mixture.

• Scrape down the sides for a smooth, even texture.

• Add the vanilla extract and salt, then blend one last time.