Recipe
Complete the following Essential beforehand
Ingredients
- 500 g Whipping cream
- 500 g Whole milk
- 200 g Egg yolks
- 100 g Sugar
For 1300 g
Recipe
Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).
BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.
Add the rehydrated gelatin to the warm, strained Crème Anglaise.
Gradually pour the mixture over the praliné, carefully emulsifying.
Immediately mix using an immersion blender to make a perfect emulsion.
Stabilize the emulsion if necessary by adding some of the cream whipped to the texture of a mousse.
As soon as you obtain a smooth mixture, add the rest of the airy whipped cream.