Praline Buttercream

Preparation info

  • Yield:

    3 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Sugar at 100%
Ingredients

Method

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.