Essentials

MOUSSE TEXTURES

PRALINÉ MOUSSE WITH CRÈME ANGLAISE

Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

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Ingredients

  • 300 g
    Almond praline 60%
    • Almond praline 60%
    • Hazelnut praline 60%
    • Almond & hazelnut praline 50%
  • 12 g Gelatin
  • 400 g Whipping cream
  • 600 g CRÈME ANGLAISE
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g

Tips

The ideal serving temperature for this mousse is 4-6°C (40-42°F).

Recipe

CRÈME ANGLAISE : Make the previous Essential first:

Ingredients

  • 500 g Whipping cream
  • 500 g Whole milk
  • 200 g Egg yolks
  • 100 g Sugar
For 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.

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