Hazelnut Praline Mousse Filling

Preparation info

  • Makes

    2½ cups

    • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


heavy cream, cold ¾ cup (177 ml) 6.1 ounces 174 grams
cream cheese, softened ½ cup minus 1 tablespoon 4 ounces 112 grams
hazelnut praline paste (see Notes) ¼ cup plus 2 tablespoons 4 ounces 114 grams
light brown Muscovado sugar, or dark brown sugar 1 tablespoon, firmly packed 0.5 ounce 14 grams
pure vanilla extract 1 teaspoon (5 ml) . .


    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.

    Make the Mousse Filling

    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 ¼ cup of the whipped cream just until incorporated. Scrape down the sides of the bowl as necessary. With a balloon whisk or silicone spatula, fold in the rest of the whipped cream just until blended.