Praline Cream

Preparation info
  • Yield:

    800 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Butter, soft 200 g 7.05 oz 25%
  • Praline paste


  1. Combine the soft butter with the praline paste in a bowl using a rubber spatula.
  2. Stir in the tempered milk chocolate. Mix until homogeneous.
  3. Pour into a piping bag and pipe into the candy bar on top of the bubble chocolate.