Culinary Institute of America

Rustle

Preparation info
  • Makes

    1 sheet

    pan
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Praline paste 8¾

Method

Line a half sheet pan with a silicone baking mat. Mix the praline paste with the chocolate. Blend in the pailleté feuilletine and butter until just combined. Blend in the hazelnuts. Spread on the mat, wrap in plastic, and freeze.