Hazelnut Praline Buttercream - Master Chefs

Directions

1. 1

   1 c Milk 4 Egg yolks 1/3 c Sugar, plus 1 tb Sugar 1 c Butter, unsalted, at -- room temperature 4 oz Hazelnut Praline Paste * Place a medium

2. 2

   Set Aside

3. 3

   Bring milk to the boiling point in a heavy saucepan over medium heat

4. 4

   Meanwhile, beat egg yolks in a large mixer bowl until smooth

5. 5

   Gradually add 1/3 cup plus 1 tablespoon of sugar and continue berating until the mixture is pale yellow and forms a ribbon when beaters are

6. 6

   Return the mixture to the saucepan, and cook over low heat - stirring with a wooden spoon, for 30 seconds

7. 7

   Immediately pour custard into the bowl set over ice water

8. 8

   Cool, stirring occasionally