Praline Cream

Swirls of praline mousseline cream piped inside a yogurt glass jar.

5 from 1 vote

This Praline Mousseline Cream (Crème Mousseline au Praliné) is an incredibly decadent cream that can be used as a filling or frosting inside cakes and pastries such as Paris-Brest or Success Cake.

Prep Time20

Cook Time5

Resting Time2

Total Time2 25

Course: Dessert

Cuisine: French

Servings: cups (approx.)

Calories: 742kcal

Author: Sylvie

Ingredients

500 ml Full Cream / Whole Milk
4 large Egg Yolks at room temperature
40 gr Caster Sugar
40 gr Cornstarch
50 gr Unsalted Butter (part 1) soft, at room temperature
150 gr Unsalted Butter (part 2) soft, at room temperature
150 gr Praline Paste homemade or store-bought

Instructions

Making the Pastry Cream

Place the Milk in a medium-size saucepan. Turn on medium low heat and bring to a simmer. In the meantime, whisk together the egg yolks and sugar in a large heatproof bowl until smooth, then mix in the cornstarch.
Slowly pour the warm milk over the egg mixture while whisking. Whisk until completely smooth then pour the whole mixture back into the saucepan.
Cook for 5 to 8 minutes on low heat while continuously stirring (see note 1). Once you notice large bubbles starting to puff on top of the cream, vigorously whisk for about 30 seconds then remove from the stove.
Away from the stove, mix in the first part of butter (50 grams) a little bit at a time until fully incorporated. Transfer into a wide shallow dish or a clean bowl and cover with plastic wrap touching its surface. Refrigerate least an hour - or up to 24 hours (see note 2).

Adding the butter and praline paste

Take the chilled pastry cream out of the fridge at least 30 minutes to allow it to get back to room temperature.
Place the second part of butter (200 grams) in the bowl of your stand mixer fitted with the whisk attachment. Whip the butter on medium high speed for 2 to 3 minutes or until light, fluffy and slightly lighter in colour (see note 3).
While whisking on medium speed, slowly add the room temperature pastry cream. Allow for the pastry cream to be fully incorporated into the butter before adding more (see note 4).
Add the praline paste, increase the speed to high and continue to whip for a couple more minutes. You should get a very light, fluffy cream.

Video

Notes

VIDEO NOTE: the instruction in the video show a different method to incorporate the butter into the pastry cream. The pastry cream is whipped first, then the soft butter is slowly added. Both methods will create the same result so you can use either. Read more about it in my Mousseline Cream recipe.

Make sure not to let the cream boil or go over a medium heat or you risk over-cooking the eggs, which will result in a thick, lumpy cream. Ideally, use a kitchen thermometer to check the exact temperature of your crème pâtissière. It is cooked once it reaches 82 to 84 degrees Celsius (180 to 183 degrees Farhenheit).
If chilling for more than an hour, you will need to take the cream out of the fridge and let it come back to room temperature before incorporating the rest of the butter.
The exact time will depend on the exact temperature of your butter. Stop and scrape the bowl with a spatula if / when required to get an homogeneous mixture.
If the cream gets soft (it will look glossy or greasy), place the bowl in the fridge for a few minutes then continue to whip. If you see chunks of butter that are not mixing in (the cream looks like it is splitting), leave at room temperature to warm up a bit before continuing to mix.

Nutrition