1-
1 liter milk 1- 100 gm praline paste 2- 16 yolks
2-
50 gm sugar 2- 80 gm pastry cream powder 3- 7 gelatin leaves 4- 16 whites
4- 300 gm sugar Boil milk then add the praline paste 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. |