Recipe - Hazelnut Praline Buttercream - Master Chefs

1 cup Milk
4 Egg yolks
1/3 cup Sugar, plus
1 tablespoon Sugar
1 cup Butter, unsalted, at
room temperature
4 ounce Hazelnut Praline Paste *

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: JeanJacques Rachou, La Cote Basque Restaurant, New York

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip