Praline Bavarois

By sarah_carroll

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Ingredients

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

Details

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).