Hazelnut praline buttercream - master chefs
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Hazelnut praline buttercream - master chefs
  Basics    Creams    New York  
Last updated 6/12/2012 12:56:42 AM. Recipe ID 19014. Report a problem with this recipe.
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      Title: Hazelnut praline buttercream - master chefs
 Categories: Basics, Creams, Masterchefs, New york, Lcb
      Yield: 12 Servings
 
      1 c  Milk
      4    Egg yolks
    1/3 c  Sugar, plus
      1 tb Sugar
      1 c  Butter, unsalted, at
           -- room temperature
      4 oz Hazelnut Praline Paste *
 
       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 1/3 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.
  




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Recipe ID 19014 (Apr 03, 2005)

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