How to make Praline Mousseline
Mousseline is a very classic filling for cakes, choux, and many other pastries. Simply put- it’s creme patissier whipped with butter, to create this beautiful fluffy silky mousse. It’s a great recipe because once you grasp the basics, you can tweak it to make a different flavour. There are two stages to this recipe- first the praline paste, (again, this can be utilised in other recipes) and then the mousseline.
First, the creme patissier must be made. Using my previous recipe as a guide, make the creme patissier using 375ml whole milk, ½ vanilla pod, 90g sugar, 100g egg yolk (5 Yolks) and 30g corn flour. Once cooked, place in the fridge to cool completely.
To make the praline, you only need 2 ingredients- hazelnuts and icing sugar. To make it even easier- you need the same quantity of each. Firstly, roast 200g whole hazelnuts in the oven at 145 degrees. Keep moving them around every 5 minutes to allow an even roast. Once golden, leave them to cool. Using a spice blender, or a small blender, place the roasted hazelnuts and 200g icing sugar and blitz. The photographs will show the different stages of this. It will start to look dry, but as you continue to blitz the natural oils in the nuts will be released, resulting in a paste. Continue for approximately 5 minutes until it reaches a runny consistency.
Place the cooled creme patissier in a bowl, and using an electric whisk, whip it until smooth. Add 160g of the praline paste and whip further. At this stage, add 400g room temperature butter (I know it’s a lot, but trust me, it’s going to taste amazing!) and whip for approximately 5 minutes until light and fluffy.
To assemble the Paris-Brest, cut the choux in half horizontally and pipe the mousseline. Place the top half on top. This can also be finished with a dusting of icing sugar.