Praline Cream using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Indulge in the velvety decadence of praline cream, a sweet symphony that whisks you away to the charming streets of France, where confectionary dreams are spun into reality. This luxurious treat is a delightful blend of rich praline paste, smooth milk, and the perfect kiss of sugar, all lovingly whipped together until they form a creamy masterpiece. Fun fact: praline itself originated in the 17th century, named after the French nobleman, César de Choiseul, Count of Plassans, whose chef made a nut candy that would later inspire this heavenly cream. So, whether you’re dolloping it atop a dessert or savoring it straight from the ramekin, praline cream is sure to elevate any occasion with its nutty allure and creamy texture!
Ingredients
- 150 g Granulated sugar
- 50 g Water
- 150 g Mix of nuts
- 150 g Milk chocolate
- 250 g Mascarpone
- 200 g Whipping cream
Steps
Praline Paste
- Add 150 g of granulated sugar, 50 g of water in the food processor bowl.
- Mix manual: 15:00min / 120°C / Speed 1.
- Add 150 g of mix of nuts in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Pour the content of the food processor bowl on a baking paper let cool.
- Break the hardened caramel into pieces.
- Transfer the content of the preparation content in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 10. Scrape the sides of the bowl with the spatula
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content.
Chocolate Ganache
- Wash the food processor bowl.
- Add 150 g of milk chocolate in the food processor bowl.
- Mix manual: 3:00min / 50°C / Speed 2.
- Transfer the content of the preparation content in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3. Scrape the sides of the bowl with the spatula
Cream Assembly
- Wash the food processor bowl.
- Add 250 g of mascarpone, 200 g of whipping cream in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 4.
- Transfer the content of the preparation content by using the spatula in the food processor bowl.
- Gently fold the Chocolate Ganache into the Whipped Cream, creating light and dark swirls. Avoid over-mixing to maintain the marbled effect.
- Transfer the content of the food processor bowl in a service dish.
- Setaside the preparation content in a fridge during 2h .
- Serve Cold.
