Wayne Gisslen

Light Praline Cream

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Sugar at 100%
Ingredients

Method

Procedure

  1. Whip together the butter and praline paste until smooth and light.
  2. Whip in the cognac.
  3. Mix in the Italian meringue.