Cream
Description
Sweet buttery nut praline cream will become even lighter if you add whipped egg white cream to it. This dessert is especially delicious with sweet pastries, cookies, or toasted bread, croutons, rusks, and croissants.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Separate the egg whites from the yolks and pour the whites into the bowl of a food processor, adding a pinch of salt and sugar.
- 3
Step 3
Beat into a fluffy foam for 3-4 minutes at high speed.
- 4
Step 4
Transfer the whipped egg whites to a deep container and place it over a water bath. Heat the egg white foam for about 4-5 minutes.
- 5
Step 5
Transfer the walnut kernels to the grinder bowl.
- 6
Step 6
Pulse them into nut crumbs for about 2-3 minutes in pulse mode.
- 7
Step 7
Beat the butter with powdered sugar in the bowl of a food processor.
- 8
Step 8
Mix the nut crumbs into the whipped butter for about 2-3 minutes.
- 9
Step 9
Then add the prepared protein cream and whip.
- 10
Step 10
Place the prepared cream into a bowl or ramekin and use as intended, serving with toasted bread for breakfast.