Fillings

Praline Cream

Name: Praline Cream
Prep time: 15 min
Yield: 12550 g
Ingredients: 5000 g Whole milk; 10 g Liquid vanilla extract; 800 g Caster sugar; 800 g Liquid egg yolks; 240 g Cornstarch; 200 g Masse gélatine; 3500 g Unsalted butter 82%; 2000 g Almond-hazelnut praline

Ingredients

Target weight (g)

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Whole milkg

Liquid vanilla extractg

Caster sugarg

Liquid egg yolksg

Cornstarchg

Masse gélatineg

Unsalted butter 82%g

Almond-hazelnut pralineg

Total12550 g

Preparation steps

1
Make pastry cream, cool slightly.
2
Fold in praline paste (15-20% of pastry cream weight).
3
Cool completely. Refrigerate.
4
Can be lightened with whipped cream if needed.

Nutritional values

Per 100g

Calories

379.5 kcal

Protein

4.2 g

Carbs

16.1 g

Sugars

13.6 g

Fat

33.0 g

Saturated fat

18.7 g

Fibre

0.5 g

Salt

0.1 g

Allergens

MilkEggsTree nuts

Other recipes in the same category

Whipped Salted Butter Caramel Lemon Chantilly Cream Vanilla Chantilly Cream Crème Caramel Chiboust Cream Almond Cream

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