Here is my “Totally hazelnuts” Christmas yule log with praline mousseline cream! No need to say this recipe is excellent! It has an insanely soft genoise that doesn’t even need to be moistened with syrup; a light praline mousseline cream (yep, the same type you can fi...
For the Crème Mousseline: 8 ounces (2 sticks; 225g) unsalted butter, softened to about 68°F (20°C) One recipe vanilla pastry cream, at room temperature, about 68°F (20°C) For Assembling the Paris–Brest: Powdered sugar, for dusting Directions For the Praline Paste: Lightly gre...
Place a thin pastry rectangle over the praline crème mousseline. Press gently on the biscuit so the praline cream comes up a bit on the sides. 38 On top of the biscuit, pipe another layer of praline filling in the shape of pointed dots. ...