Crème au beurre au praliné is a rich and decadent French buttercream infused with praline paste. It’s perfect for filling and frosting cakes, pastries, and even as a standalone treat. Here’s a detailed recipe to guide you through the process.
Ingredients:
For the Praline Paste:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1 cup (150g) whole almonds (skin on)
- 1 cup (150g) whole hazelnuts (skin on)
- Pinch of salt
For the Crème au Beurre:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 5 large egg yolks
- 1 1/2 cups (340g) unsalted butter, room temperature
- 1 cup (240g) praline paste (from above)
Instructions:
Praline Paste:
- Prepare the Praline:
- In a medium saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves, then increase the heat to medium-high.
- Cook without stirring until the syrup turns a deep amber color, swirling the pan occasionally to ensure even caramelization.
- Quickly add the almonds and hazelnuts to the caramel, stirring to coat them evenly.
- Pour the mixture onto a baking sheet lined with parchment paper or a silicone mat. Let it cool completely.
- Make the Praline Paste:
- Once the praline has hardened, break it into smaller pieces.
- Place the pieces in a food processor and blend until you obtain a smooth paste. This can take several minutes. Scrape down the sides of the bowl as needed.
- Add a pinch of salt to enhance the flavor. Set the praline paste aside.
Crème au Beurre:
- Prepare the Sugar Syrup:
- In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves.
- Increase the heat to medium-high and cook until the syrup reaches 240°F (115°C) on a candy thermometer.
- Whip the Egg Yolks:
- While the sugar syrup is cooking, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment.
- Start whipping the yolks on medium speed. When the syrup reaches temperature, reduce the mixer speed to low.
- Combine the Syrup and Yolks:
- Slowly pour the hot sugar syrup into the egg yolks in a thin stream, avoiding the whisk to prevent splattering.
- Increase the mixer speed to high and continue whipping until the mixture is thick, pale, and cool to the touch (about 10 minutes).
- Incorporate the Butter:
- Reduce the mixer speed to medium and add the room-temperature butter, a few tablespoons at a time.
- Continue beating until all the butter is incorporated and the mixture is smooth and creamy.
- Add the Praline Paste:
- With the mixer on low speed, add the praline paste.
- Mix until fully incorporated and the buttercream is smooth and uniform.
Using the Crème au Beurre au Praliné:
- This buttercream is perfect for frosting and filling cakes, pastries, and other desserts.
- Store any unused buttercream in an airtight container in the refrigerator for up to a week. Bring it to room temperature and re-whip before using
History of Crème au Beurre au Praliné
Crème au beurre au praliné is a luxurious French buttercream that incorporates praline paste, combining the creamy richness of buttercream with the nutty sweetness of praline. This delicacy is steeped in French culinary tradition and reflects the elegance and sophistication of French patisserie.
Origins of Buttercream
Buttercream, or crème au beurre, originated in France and is a staple in French patisserie. Its creation dates back to the early 20th century, and it quickly became a favorite due to its smooth, creamy texture and versatility. The basic ingredients of buttercream—egg yolks, sugar, and butter—are simple yet, when combined, create a decadent and rich frosting perfect for cakes, pastries, and other desserts.
Evolution with Praline
Praline, a confection made from nuts and caramelized sugar, has its roots in 17th-century France. It was named after César, Duke of Choiseul, Count of Plessis-Praslin, by his chef, Clément Lassagne, who first created the sweet treat
Enjoy your Crème au Beurre au Praliné!