Praline Buttercream
A French buttercream variation made by whipping a sugar-syrup yolk base with praline paste.
Ingredients
water
40 g
sugar
120 g
egg yolks (about 5)
100 g
butter (softened)
180 g
praline paste
150 g
Instructions
1
Cook the syrup
Combine the water and sugar in a saucepan, bring to a boil to dissolve the sugar, and cook to 248°F (120°C).
2
Whip the egg yolks
Whip the egg yolks until pale. Slowly pour in the hot syrup while continuing to whip. Keep whipping until cooled.
3
Finish
Add the butter and praline paste, and whip until smooth and evenly combined.
