Praline Cream I

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Gelatin

Method

Procedure

  1. Soften the gelatin in cold water).
  2. Add the gelatin to the pastry cream and stir until dissolved.
  3. Add the praline paste and mix in.
  4. Cool the mixture to about 75°–80°F(25°C). Whip the cream into soft peaks and mix about one-fourth of it into the mixture.
  5. Fold in the