Fillings

Praline Cream

Name: Praline Cream
Prep time: 15 min
Total time: 15 min
Yield: 12550 g
Cuisine: French
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)g

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IngredientsWeightUnit costCost

Whole milk

g€/kg

Liquid vanilla extract

g€/kg

Caster sugar

g€/kg

Liquid egg yolks

g€/kg

Cornstarch

g€/kg

Masse gélatine

g€/kg

Unsalted butter 82%

g€/kg

Almond-hazelnut praline

g€/kg

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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.

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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

Fiber

0.5 g

Salt

0.1 g

Allergens

MilkEggsTree nuts

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