I must say, sometimes I take my Thermomix for granted. I’m using it everyday and it’s become mondane for me to make risottos or custard in a few minutes without having to monitor it one bit. However, there are some recipes that bring back the wow factor. This is one of them. I don’t know any food processor that could produce a perfectly creamy nut paste in less than 2 minutes, do you? OK, maybe I’m being biased (and I haven’t tested all the food processors out there) but there it is, after almost 3 years of extensive use, it still amazes me.
200g dry roasted hazelnuts
200g icing sugar (make your own with Thermomix)
- If your hazelnuts are not already roasted, place them on a baking tray in an oven preheated at 180C for 8 minutes. Let them cool down a little, then rub off the skin (if some are hard to remove, leave them, it’s no big deal).
- When they are completely cooled down, place them in the TM bowl along with the icing sugar (if you don’t have the exact 200g, just add the same weight of icing sugar).
- Blitz 1 min/speed 10.
- Scrape down the sides and mix again at speed 10 until it reaches a creamy consistency (it took me 1 min 40 for 160g hazelnuts).
- Tip out into a sterilised jar. Can be used to make Gianduja (recipe coming soon), or to flavour any desserts such as creme brulée, ice cream…