Label
All
0
Clear all filters

Wayne Gisslen

Pastry Cream: Praline Pastry Cream

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Method

For each 12 oz pastry cream, stir in 4 oz softened praline paste while th

Variation of


‌

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌