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Praline Mousseline
Preparation info
- Makes
1 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Italian Buttercream |
Method
- Combine the buttercream and praline paste in a bowl and mix with a rubber spatula until well combined.
- Gently fold in the pastry cream. Do not overmix.
- Reserve under refrigeration, with plastic wrap directly on the surface of the mousseline, until needed. This will keep for up to 3 days.
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