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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Hazelnut Praline Buttercream
Difficulty Level: Hard
Recipe Id: USA1020

Hazelnut Praline Buttercream

  • 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 

  1. Place a medium bowl in a larger bowl of ice water. Set Aside.
  2. Bring milk to the boiling point in a heavy saucepan over medium heat.
  3. Beat egg yolks in a large mixer bowl until smooth.
  4. 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.)
  5. Gradually add boiling milk to yolk mixture, beating constantly to avoid the yolk curdling.
  6. Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds.
  7. Immediately pour custard into the bowl set over ice water.
  8. Cool, stirring occasionally.
  9. Beat the butter and praline paste in a large bowl until smooth and creamy. Gradually beat in cooled custard.

Recipe by Chef Jean-Jacques Rachou, La Cote Basque Restaurant, New York


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