Praline Bavarois

By sarah_carroll

Ingredients

• 2 L milk
• 960 g sugar
• 1440 g praline paste
• 1440 g sugared yolks
• 6.7 kilos heavy cream
• 44 leaves of gelatin

Preparation

Step 1

Heat milk, sugar and praline paste. Do not boil, just enough for sugar to dissolve. Add bloomed gelatin.

Temper into yolks, whisk in cream (soft peaks).