Praline Buttercream
A French buttercream variation made by whipping a hot sugar syrup into egg yolks and blending with praline paste.
Story
This rich, nutty frosting combines the airy texture of a pâte à bombe with the deep, caramelized flavor of pralines. It whips up into a smooth, creamy finish that is perfect for filling or topping elegant cakes and pastries.
Ingredients
Water
40 g
Sugar
120 g
Egg yolks (about 5)
100 g
Butter (softened)
180 g
Praline paste
150 g
Instructions
1
Cook sugar syrup
Place water and sugar in a pot, bring to a boil to dissolve the sugar, and cook until 248°F (120°C)
2
Whisk egg yolks
Beat the egg yolks until pale. Slowly add the hot syrup while beating continuously. Continue beating until cooled
3
Finish
Add the butter and praline paste, and beat until evenly mixed
