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Praline Cream
Preparation info
- Yield:
800 g
- Difficulty
Easy
Appears in
Published 2012
Ingredients
- Butter, soft
200 g 7.05 oz 25 % - Praline paste
Method
- Combine the soft butter with the praline paste in a bowl using a rubber spatula.
- Stir in the tempered milk chocolate. Mix until homogeneous.
- Pour into a piping bag and pipe into the candy bar on top of the bubble chocolate.