Hazelnut Cream Filling

1. 1

   ["Put cream into mixing bowl and mix on high until soft peaks form, about 4 minute Refrigerate for 1 hour.", "Whisk egg whites and sugar in a bowl while in a pan of boiling water and temp reaches 160 deg(this helps the sugar fully dissolve).", "Attach bowl to mixer with the whisk attachment; beat on high speed until slightly cooled and stiff peaks form (but not dry), about 5 minutes.", "Switch from whisk attachment to paddle attachment. Set on medium and add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream (you can add 1 tsp hazelnut syrup **not extract** to the ""1/3 cup heavy cream"

* Per serving · 4 servings · Values may vary.

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