I'm gonna make some IMBC for the first time and I want to try a hazelnut version. Does anyone have a good recipe? I was gonna use Shirley's IMBC. Has anyone done hazelnut flavoring on this recipe? I'd prefer to try a recipe someone's actually used rather than experiment. TIA.
Im going to be making a hazelnut cake for my grandmothers birthday next week. I have never tried it but "Crumboss" on youtube has a reese cup cake that she uses her smbc and she just mixed in some nutella with it. It sounds really good but it will make it a light brown color. I think Crumboss uses 1 cup nutella to 3 cups smbc. Hope this helps.
Im going to be making a hazelnut cake for my grandmothers birthday next week. I have never tried it but "Crumboss" on youtube has a reese cup cake that she uses her smbc and she just mixed in some nutella with it. It sounds really good but it will make it a light brown color. I think Crumboss uses 1 cup nutella to 3 cups smbc. Hope this helps.
Thanks Sonya. It looks like I might just have to experiment after all. I thought about Nutella but since I've never even made IMBC I wasn't sure what the consistency would be like when mixing the two. I'll update after I try it. Thanks again
I normally make SMBC as I think it is easier but, whichever one you use you can just put in Nutella to taste or you can use the Torani Hazelnut flavored syrup. I keep adding Nutella until I think it is right and I use the syrup as part of my water content for the cooking part. Wither one tastes really good.
I used hazelnuts to flavor some French buttercream that I used as a buche filling at Christmas. I made a praline paste and then mixed it into the buttercream. It is not perfectly smooth by any means but I was just using it as a filling. It was SO good. Find the praline paste recipe at joepastry.com.
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