Rating: 2.86 stars
22 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3
  • 22 Ratings

Use this cream filling to make our Hazelnut-Praline Torte.

Martha Stewart Living, December 2006

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Yield:
Makes enough for 1 torte
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.

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  • Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.

  • Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.

  • Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).

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Reviews

22 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3