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6 to 8
Complex
3 hr
By Pierre Hermé
Published 2014
This praline millefeuille* combines a series of crunchy and soft textures with layers of Gavottes Crispy Lace Crepes, which give the praline its flaky texture.
Spread the almonds on a baking sheet and place it in the oven for 20 minutes at 325°F (160°C). Set aside. Repeat with the hazelnuts, then crush hazelnuts.
Heat the sugar and water together to 245°F (118°C), then pour it over the almonds. Caramelize this over the heat. Pour the carame
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