Hazelnut Praline Buttercream - Master Chefs
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| ⅓ | cup |
sugar
plus |
|
| 1 | tablespoon |
sugar
|
|
| 1 | cup |
butter
unsalted, room temperature |
|
| 4 | ounces |
hazelnuts (filberts)
paste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| 79 | ml |
sugar
plus |
|
| 15 | ml |
sugar
|
|
| 237 | ml |
butter
unsalted, room temperature |
|
| 115.6 | ml/g |
hazelnuts (filberts)
paste |
|
Directions
Place a medium bowl in a larger bowl of ice water.
Set Aside.
Bring milk to the boiling point in a heavy saucepan over medium heat.
Meanwhile, beat egg yolks in a large mixer bowl until smooth.
Gradually add ⅓ cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling.
Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds.
Immediately pour custard into the bowl set over ice water.
Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and creamy.
Gradually beat in cooled custard.
