Praline Cream II

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Pastry Cream

Method

Procedure

  1. Whip the pastry cream until it is smooth. Beat in the praline paste until well mixed in.
  2. Soften the gelatin in cold water.
  3. Heat the coffee liqueur. Add the gelatin and stir until dissolved, rewarming as necessary.
  4. Beat the gelatin mixture into the pastry cream. Chill.