Praline Mousseline Cream
Ingredients
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- 1
Bring the milk with the vanilla powder and part of the sugar to a boil, mix well.
- 2
Meanwhile, whisk the egg yolks with the starch, the sifted flour 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. Off the heat, stir in the gelatin mass and the first portion of butter (1,750 g).
- 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 with the whisk, mix the second portion of butter (1,750 g), softened, with the praline until well combined.
- 8
Add the pastry cream to the mixer and mix well without over-aerating.
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Per 100g
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