1 liter milk
1- 100 gm praline paste
2- 16 yolks
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
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.