Hazelnut Praline Buttercream- Master Chefs

* Exported from MasterCook *

HAZELNUT PRALINE BUTTERCREAM - MASTER CHEFS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basics Creams
Masterchefs New york

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985



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