Toast hazelnuts

• Preheat your oven to 160°C (320°F).
• Spread the hazelnuts on a baking tray and toast for about 10-15 minutes, until golden brown and fragrant. The hazelnuts should remain lightly golden, to avoid a dark spread.
• Let them cool for a few minutes, then rub them in a clean cloth to remove the skin.
• Place the roasted hazelnuts in a food processor (I use the Moulinex 123) or in a Thermomix if you have one.
• Blend until smooth and liquid. This can take several minutes. You can add a spoonful of vegetable oil to help achieve the desired consistency, but it's not necessary.
• Note: If you have a large quantity of hazelnuts to blend, let your food processor cool down from time to time to avoid overheating the motor.
• Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring each time. If you use Dulcey chocolate, it will add a slightly caramelized flavor to the cream.
• Gradually stir the melted chocolate into the hazelnut paste. Add it in two or three additions to control the texture.
• Mix well until smooth and creamy.
• If you want to achieve a very smooth cream, pass it through a fine mesh sieve to remove any bits of hazelnut.
• The result is a delicious homemade cream spread with no added sugar, perfect for replacing the industrial version!