PRALINE or Cream Saint Honoré
1 - 1 liter milk
1 - 100 gm praline paste
- 16 yolks
2 - 50 gm sugar
2 - 80 gm pastry
3 - 7 gelatin leaves
4 - 16 whites
4 - 300 gm sugar
Boil milk then add the
Blanch by whisking yolks and sugar
Proceed like regular pastry cream
Just before boil, add the already soaked gelatin , keep whisking
energetically until boil.
Remove into bowl and cover with plastic
With white and sugar make a meringue the same way as passion fruit soufflés.
Add the meringue to the
still hot praline cream , and pipe into ring molds right away.
Refrigerate and un mold with a knife and hot water.