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Hazelnut Praline Buttercream - Master Chefs Recipe

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Ingredients And Procedures

1 c Milk

4 Egg yolks

1/3 c Sugar, plus

1 tb Sugar

1 c Butter, unsalted, at

-- room temperature 4 oz Hazelnut Praline Paste *

Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in a heavy saucepan over medium heat. Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

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<h1>Hazelnut Praline Buttercream - Master Chefs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Milk <P>4 Egg yolks <P>1/3 c Sugar, plus <P>1 tb Sugar <P>1 c Butter, unsalted, at <P>-- room temperature 4 oz Hazelnut Praline Paste * <P>Place a medium bowl in a larger bowl of ice water. Set Aside. Bring milk to the boiling point in a heavy saucepan over medium heat. Meanwhile, beat egg yolks in a large mixer bowl until smooth. Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are lifted (about 7 minutes.) Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds. Immediately pour custard into the bowl set over ice water. Cool, stirring occasionally. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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