Praline Buttercream

Procedure

1. Combine the water and sugar in a saucepan, bring to a boil to dissolve the sugar, and cook the syrup to 248°F(120°C).
2. Whip the egg yolks until light. Gradually add the hot syrup to the yolks, whipping constantly. Whip until cool.
3. Whip in the butter and the praline paste.