Hazelnut Praline Croissant

Hazelnut Praline Cremeux

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot heat 180 grams of cream and add the gelatin, mixing well. Place the praliné in a bowl of a stand mixer fitted with the paddle attachment.

Add a little of the hot cream mixture to the praliné. It will quickly separate. Emulsify us