|heavy cream, cold|
|cream cheese, softened|
|hazelnut praline paste (see Notes)|
|light brown Muscovado sugar, or dark brown sugar|
|pure vanilla extract||.||.|
Into a mixing bowl, pour the cream and refrigerate for 15 minutes. (Chill a handheld mixer’s beaters alongside the bowl.) Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until it mounds softly when dropped from a spoon. Be careful not to overwhip because it will be mixed a lot more when combined with the praline paste.
In the bowl of a stand mixer fitted with the whisk beater, beat the cream cheese, praline paste, and brown sugar on medium speed until uniform in color, about 3 minutes. On low speed, beat in the vanilla. Scrape down the sides of the bowl. Continuing on low speed, beat in
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