Label
All
0
Clear all filters

2000 Feuilles

banner
Preparation info
  • Serves

    6 to 8

    • Difficulty

      Complex

    • Ready in

      3 hr

Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

  • About

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.

Ingredients

Roasted, Blanched Almonds and Hazelnuts

  • oz (70 g) whole almonds
  • ½ oz (

Method

Roasted, Blanched Almonds and Hazelnuts

  1. 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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title