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Le Chaudron recipe
Crème praliné
Praline cream
⏱ 30 minServes 6Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 ml (1⅔ cups)milk
3egg yolks
60 g (2 oz)sugar
40 g (1½ oz)cornstarch
120 g (4 oz)praline paste
150 g (5 oz)soft butter
- 400 ml (1⅔ cups) milk
- 3 egg yolks
- 60 g (2 oz) sugar
- 40 g (1½ oz) cornstarch
- 120 g (4 oz) praline paste
- 150 g (5 oz) soft butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a pastry cream: cook the milk with the yolks, sugar and cornstarch until thick.
- Whisk the praline paste into the hot pastry cream.
- Cover the surface with plastic wrap and cool to room temperature.
- Beat the soft butter until pale and creamy.
- Gradually beat in the praline pastry cream.
- Keep beating until light and firm — ideal for a Paris-Brest.
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