This dessert, a beloved treat cherished by generations, features a luscious praline mousseline cream that captures hearts with its rich texture and nutty sweetness. Perfect for those who appreciate the finesse of French pastry, this recipe corrects a common cookbook error, ensuring a flawless execution. Dive into this guide to create a dessert that combines the nostalgia of childhood with the sophistication of gourmet pastry making.
Why You’ll Love This Recipe:
This dessert is universally appealing, combining the creamy texture of mousseline with the rich flavors of homemade praline. It’s a versatile recipe that serves as a fantastic base for various pastries, including elegant cakes and delightful choux pastries. Whether you’re a seasoned baker or a novice, this recipe promises to deliver satisfaction and a touch of nostalgia.
Perfect Occasion:
Ideal for family gatherings, celebratory brunches, or as a heartfelt tribute during special occasions. It’s a comforting treat that resonates with childhood memories, making it perfect for gatherings where you want to add a touch of warmth and sweetness.
Decoration Tips:
For a stunning presentation, pipe the praline mousseline using a star-tipped nozzle onto your pastries or layer it within cakes. Garnish with crushed praline, gold leaf for a touch of luxury, or a light dusting of cocoa powder for a classic look. Serve each piece on elegant dessert plates to elevate the dining experience.
Ingredients for Praline:
- 200g granulated sugar
- 150g hazelnuts, skinless
- 150g almonds
- A pinch of coarse salt
Instructions for Praline:
- Roast the nuts at 160°C for 15-20 minutes.
- Create a caramel by adding sugar gradually to a hot pan, shaking the pan rather than stirring until melted and golden.
- Spread the caramel on a silicone mat to harden.
- Blend the hardened caramel with the toasted nuts and salt until it reaches the desired consistency.
Ingredients for Mousseline Cream:
- 313g milk
- 55g cream
- 73g egg yolks (about 4)
- 32g sugar
- 196g praline
- 3.7g sheet gelatin (or 26g gelatin mass)
- 130g butter, cubed
- 30g cornstarch (corrected from an initial 50g)
- Optional: 140g whipped cream (to adjust texture)
Instructions for Cream:
- Heat the milk and cream together.
- Mix the egg yolks and sugar without whitening.
- Stir in the cornstarch.
- Gradually whisk in one-third of the hot milk mixture.
- Return everything to the heat and cook until thickened, stirring constantly.
- Mix in rehydrated gelatin.
- Add the cold butter and blend, then incorporate the praline and blend until smooth.
- Cover with plastic wrap touching the cream and refrigerate.
To Finish: Once set, whisk the cream for 2-3 minutes to lighten and whiten it. If needed, fold in whipped cream to aerate further.
Enjoy! This refined praline mousseline cream is now ready to grace your cakes and pastries, offering a deliciously creamy and nostalgic element to your dessert creations.
