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Paris-Brest Cream

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Paris-Brest Cream

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 2 1/2 pounds

Ingredients:

12 ounces Unsalted butter
4 ounces Hazelnut paste, smooth and lump free
1 1/2 pounds Pastry Cream (Crème Pâtissière)

Instructions:

1. In a small bowl with a paddle, cream the butter until light and fluffy. Add the hazelnut paste and continue the creaming process. Add the pastry cream in one step and mix until well combined.

2. Yield: 2 lb. 8 oz.

Yield: 2 1/2 pounds

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« Muscat Pastry Cream | Pastry Cream (Crème Pâtissière) »

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