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- Cuisine: French
Ingredients
1 1/2 cups milk
3 egg yolks
80 g caster sugar
40 g plain flour, sifted
90 g hazelnut pralinée (or chocolate pralinée. Alternatively, use Nutella)
120 g butter
Preparation
Bring milk to the boil in a medium saucepan.Meanwhile, in a bowl whisk egg yolks and caster sugar for 2 minutes. When well blended, whisk in flour.
Pour hot milk onto mixture in bowl, stirring well with a whisk.
Return this preparation to the saucepan and return saucepan to the stove. On medium heat and while whisking constantly, bring preparation back to the boil. The mixture will gradually thicken and when it is just boiling and has thickened, transfer the contents of the pan to the bowl to cool. Whisk for a few seconds more.
When the crème pâtissière is cold, place butter in a mixer with the beater attached. Add hazelnut pralinée and beat until well combined. Add crème pâtissière and mix well.
Refrigerate until ready to use.
If you enjoyed this Creme patissiere pralinee recipe then browse more French recipes, dessert recipes, chocolate recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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