Praline Cream
Ingredients
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- 1
Bring the milk with part of the sugar to a boil, mixing well.
- 2
Meanwhile, whisk the egg yolks with the starch and the remaining sugar until pale.
- 3
Stir part of the boiling milk into the previous mixture, whisking vigorously.
- 4
Pour this mixture into the saucepan of milk off the heat, whisking vigorously.
- 5
Return the saucepan to medium heat and cook until the first boil. Stir in the gelatin mass and the butter off the heat.
- 6
Immediately set the cream aside in the fridge in a large tub, covered with plastic wrap pressed directly onto the surface.
- 7
"Mousseline": in the mixer using the whisk, thoroughly mix the soft butter and the praline.
- 8
Add the pastry cream to the mixer and mix well without over-aerating.
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Per 100g
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