I believe that Hazelnut Cream might be the same as Hazelnut Bavarian cream. Here's my recipe, which uses chocolate, but that can be omitted:

Chocolate Hazelnut Bavarian Cream Pie

Time 2 hours
Serves 12-16
Ingredients :

2-1/2 tbsp gelatin
5 tbsp cold water
1-1/3 cup milk
5 oz. Bittersweet chocolate
1/2 cup sugar
10 egg yolks
1/4 tsp salt
2 cups hazelnuts
1 tbsp Frangelico
2-1/2 cups whipping cream
How to Prepare :

Place a bowl and beaters in the freezer for the whipping cream, to be used later.

Soak the gelatin in the cold water in a small container or measuring cup.

Melt the chocolate in the top of a double boiler.

Measure the milk in a 2 cup pyrex liquid measuring cup, and microwave it 1-1/2 minutes on high, or until it is scalded. At most, it should take two minutes. Add to the chocolate and stir to blend. Combine the egg yolks, sugar, and salt in a large mixing bowl and beat until blended. Add the milk & chocolate mixture slowly, stirring constantly, so that the eggs do not cook. Return the mixture to the double boiler and cook until it begins to thicken. This will take a few minutes, probably about 12-15. Stir in the gelatin and mix until dissolved.

Coarsely chop the hazelnuts and combine them with the chocolate mixture, and add the Frangelico. Chill the entire mixture until about to set, which should take about 45 minutes or so, depending on your refrigerator. You do not want it to be too stiff, and so you should check it often, if it appears to start to cool. If it gets too stiff, you will have to warm it slightly by returning it to the double boiler with hot (but not boiling) water in the bottom, or you can float the bowl in a larger bowl of warm to hot water and stir until it is a good consistency.

Remove the bowl and beater from the freezer, and add the whipping cream to the bowl. Whip the cream until stiff, and fold into the chocolate mixture. Pour the combined mixture into two 8" pie pans with cookie crust and two dessert cups. Chill thoroughly (at least 12 hours) before serving.

Yield: two pies and two dessert cups. I like to have a little bit of the pudding without the pie crust.

*Note: Normally I make half of this recipe, although last Christmas I made the whole recipe.

Lars

Here is the filling in which they mention Hazelnut Cream. We don't have a Whole Foods here so I'm a little in the dark.
Ingredients

Makes about 8 cups

* 2/3 cup heavy cream
* 6 large egg whites
* 1 2/3 cups sugar
* 1 3/4 cups (3 1/2 sticks) unsalted butter, cut into pieces, softened
* 1 teaspoon pure vanilla extract
* 1/3 cup hazelnut cream, (available from Whole Foods Market, www.wholefoods.com)
* Pinch of salt

Directions

1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. 2 to 3 minutes.
3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

A MS recipe.
Do you think Frangelico would work?

I think you were probably right when you asked about Nutella. Frangelico would probably water it down.

Lars

Could it be hazelnut coffee cream?

I think this is it. Like sweet hazelnut butter with some dairy and vanilla. No chocolate, so it's not Nutella.

Carol

Here is a link that might be useful: Sarelle Hazelnut Cream

That's what I was thinking too. What I might do is substitute the butter for Nutella - we all love the stuff and with whip cream, probably can't go wrong. I will also throw in a tbsp of Frangelico too. I bought a Costco size whip cream, so plenty to spare if I mess up. Thanks.

I substitute almond milk.