for filling macarons, choux buns, sandwiching cakes...
- 200g praline paste
- 50g dark chocolate
- 100g + 200g double cream
- 15g butter
Put 100g cream in saucepan and bring to the boil, and simmer. take off the heat then add the broken chocolate. Whisk in furiously. Now add the praline paste. Put on a gentle heat and whisk together. Take off the heat, then add this sliver of butter. Beat in. Transfer mixture to a large bowl and set aside.
In a separate large bowl beat the 200g cream until thick and peaks form. Now add 2 tablespoons of the cream to the choc-praline mix, and whisk in. Now fold in the rest of the cream. Put in the fridge and chill.