This luxurious Hazelnut Praline Buttercream is the ultimate upgrade for cakes and pastries. Combining a classic French anglaise custard base with rich, unsalted butter and intense hazelnut praline paste, this frosting offers a sophisticated balance of creamy texture and deep, roasted nut flavor. It is far superior to standard American buttercreams, providing a less cloying sweetness with complex aromatic notes. Perfect for topping layer cakes, filling éclairs, or simply spreading on cookies, this recipe requires patience but rewards you with a professional-grade finish. The key is cooling the custard thoroughly before whipping it into the butter to ensure a smooth, glossy, and stable emulsion that holds its shape beautifully.
Hazelnut Praline Buttercream – Master Chefs
Description
This luxurious Hazelnut Praline Buttercream is the ultimate upgrade for cakes and pastries. Combining a classic French anglaise custard base with rich, unsalted butter and intense hazelnut praline paste, this frosting offers a sophisticated balance of creamy texture and deep, roasted nut flavor. It is far superior to standard American buttercreams, providing a less cloying sweetness with complex aromatic notes. Perfect for topping layer cakes, filling &# 195;©clairs, or simply spreading on cookies, this recipe requires patience but rewards you with a professional-grade finish. The key is cooling the custard thoroughly before whipping it into the butter to ensure a smooth, glossy, and stable emulsion that holds its shape beautifully.Ingredients
Directions
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Set up an ice bath by placing a medium bowl inside a larger bowl filled with ice water; set aside.
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In a heavy saucepan, bring the milk to a boil over medium heat, then remove from heat.
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Meanwhile, in a large mixer bowl, beat the egg yolks until smooth and slightly thickened.
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Add 1/3 cup plus 1 tablespoon of sugar to the yolks and beat on high speed until the mixture is pale yellow and forms a ribbon when the beaters are lifted, about 7 minutes.
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While beating constantly, very slowly drizzle the boiling milk into the yolk mixture to temper the eggs and prevent curdling.
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Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, for exactly 30 seconds to thicken slightly.
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Immediately pour the hot custard into the bowl set over the ice bath.
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Cool the custard completely, stirring occasionally, until it is no longer warm to the touch.
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In a separate large bowl, beat the softened unsalted butter and hazelnut praline paste until smooth, creamy, and well-combined.
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Gradually beat the cooled custard into the butter and praline mixture, starting on low speed and increasing to high, until the buttercream is light, fluffy, and fully emulsified.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 117.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.4g2%
- Cholesterol 1.2mg1%
- Sodium 24.2mg2%
- Total Carbohydrate 26.8g9%
- Dietary Fiber 0.0g0%
- Sugars 26.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the custard is completely cool before adding it to the butter. If the custard is even slightly warm, it will melt the butter and break the emulsion, resulting in a soupy mixture. If this happens, place the bowl in the refrigerator for 15-20 minutes and whip again.
Butter should be at room temperature (soft but not melting) for proper emulsification.
Store covered in the refrigerator for up to 2 weeks. Bring to room temperature and re-whip briefly before using.
Hazelnut praline paste is made by grinding roasted hazelnuts and caramelized sugar into a smooth paste. It provides a much more intense flavor than chopped nuts alone.
