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Recipe by: mily
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See below ingredients and instructions of the recipe
1 c Milk 1 c Butter, unsalted, at
4 Egg yolks -- room temperature
1/3 c Sugar, plus 4 oz Hazelnut Praline Paste *
1 tb Sugar
Place a medium bowl in a larger bowl of ice water. Set Aside.
Bring milk to the boiling point in a heavy saucepan over medium
heat.
Meanwhile, beat egg yolks in a large mixer bowl until smooth.
Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating
until the mixture is pale yellow and forms a ribbon when beaters are
lifted (about 7 minutes.)
Gradually add boiling milk to yolk mixture, beating constantly to
avoid the yolk curdling. Return the mixture to the saucepan, and cook
over low heat - stirring with a wooden spoon, for 30 seconds.
Immediately pour custard into the bowl set over ice water.
Cool, stirring occasionally.
Beat the butter and praline paste in a large bowl until smooth and
creamy. Gradually beat in cooled custard.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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