Project Wedding Cake: Silk Merangue Praline buttercream (for tier 1)

Silk Meringue Praline Buttercream - From the Cake Bible, Rose Levy Beranbaum (Makes 13 cups)

This delicious buttercream is so light and at the same time rich that it pairs brilliantly with chocolate butter cake. As with most things that taste unbeliveably good its complex to make with a first step for creme anglaise (custard), then italian merangue

So for the creme anglaise you need:

3/4 c sugar

15 egg yolks

3 large vanilla pods (split lengthwise)

12 fluid ounces of milk

In a medium saucepan compine the sugar, yoks and vanilla pod. In a small sauce pan bring the milk to boilingn point. Add 2 1/2 fluid ounces to the yolk mixture, stirring constantly. Gradually add the remaining milk, stirring and cook over med low heat stirring constantly until just before boiling point. The temp will be 170F and with steam slightly. Do not go past this or you will get disgusting scrambled eggs and not custard (I did this the first time!) Immediately pour this
mixture into seive over a bowl scraping any clinging to the pan. Put in the fridge to cool while you start the Italian Merangue.

Italian Meringue:

1 cup + 5 T sugar

2.5 fluid ounces water

6 eggwhites

3/4 tsp cream of tartar

In a mixing bowl beat the egg whites in a bowl until foamy, then add the cream of tartar until soft peaks form. Gradually beat in the 5 T sugar until stiff peaks form.

In a small heavy saucepan stir together 1 cup sugar and water. Heat stirring constantly, until the sugar dissolves and the syrup is bubbling. Boil until the temperture is 248 to 250F. With the mixer on high speed, beat the syrup into the whites in a steady stream. Do not allow the syrup to fall on the beaters of it will spin on to the sides of the bowl. Beat at low speed until cool.

To assemble the butter cream you need 6 cups/ 1360g unsalted butter and 1.5 cups of praline paste (I ordered mine online from a chocolate supply shop)

Place the buttter in a large mixing bowl and beat on medium speed for 30 seconds. Gradually beat in the creame anglasi and praline paste until smooth (add vanilla extract now if using instead of pods)

Add the Italian meringue in four batches, beating breifly until just incorportated. If the mixture looks curdeld instead of silken smooth it is too cold.

This can be kept up to a week refrigerator (allow to come to room temperture-- i left mine out overnight) before rebeating. Keeps 6 hours at room temp.

Velvety smooth and ohhhh sooo yummy!