On a winter afternoon, when the cold becomes biting and the desire for sweetness is felt, Hazelnut Cream emerges as an irresistible option to brighten the grayest days. This dessert, with its velvety consistency and intense flavor, stands out for the richness of the hazelnuts, which impart an unmistakable aroma and a toasty note that enriches every spoonful. The preparation of this cream requires attention and a certain skill: the egg yolks are beaten with the sugar until a frothy mixture is obtained, to which flour and milk are carefully added, creating a base that, on the stove, transforms into a delicious thick cream. It is essential to stir constantly to prevent the mixture from sticking and to achieve the perfect consistency, stopping before it reaches the boiling point. The whipped cream, gently folded in, adds lightness and a touch of creaminess, while the almond essence further enriches the aromatic profile. This dessert lends itself to multiple occasions: it is ideal for a delicious snack, perfect to serve in cups during a dinner with friends, or as a filling for more elaborate desserts. Although there are no specific regional variations, the versatility of Hazelnut Cream makes it an excellent base for personal interpretations, perhaps with the addition of fresh fruit or crumbled cookies as an accompaniment. Its preparation, simple yet refined, makes it a must for anyone looking to bring to the table a dessert that combines tradition and creativity, perfect for those who love to indulge in a homemade sweet.

Beat the egg yolks with the sugar until the mixture is white and frothy, then gradually incorporate the flour and salt, followed by the milk and hazelnuts. Place on the stove and, stirring constantly, allow to thicken, stopping the cooking before it boils. Whip the cream and gently fold it into the cooled cream along with the almond essence, then refrigerate. The cream should not wait more than an hour before being served (the cream would deflate).