Culinary Institute of America

Praline Mousseline

Preparation info
  • Makes

    1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Italian Buttercream

Method

  1. Combine the buttercream and praline paste in a bowl and mix with a rubber spatula until well combined.
  2. Gently fold in the pastry cream. Do not overmix.
  3. Reserve under refrigeration, with plastic wrap directly on the surface of the mousseline, until needed. This will keep for up to 3 days.