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Plaisirs Sucrés

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Preparation info
  • Makes

    30

    Cakes
    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

  • About

The essence of this milk chocolate, praline, and Piedmont hazelnut cake is the contrast between the milk chocolate and the varied crispy, crunchy, smooth, and melting textures—and the complex sensations they give.

Ingredients

Roasted, Crushed Hazelnuts

  • oz (100 g) whole, raw Piedmont hazelnuts

Method

Roasted, Crushed Hazelnuts

  1. On a baking sheet covered with parchment paper, spread the hazelnuts out in a single layer and roast them at 320°F (160°C) for 20 minutes. Using a sieve, remove

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