Praline Cream Gâteau

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      25 min

Appears in

By Geraldene Holt

Published 2011

  • About

Inspired by the virtuosity of French pâtisserie, I devised this gâteau a long time ago. Though it takes some time to prepare, the flavour makes it worthwhile. The praline mixture can be prepared days ahead and stored until needed.



  • 120 g / 4 oz blanched almonds
  • 120 g / 4


To prepare the praline: toast the almonds on a heat-proof plate, under a grill or in a hot oven, until golden-brown, turning them now and again. In a small pan, dissolve the sugar in the water over low heat. Raise the heat and watch the syrup until it caramelizes and turns golden brown. Remove from the heat, add the almonds and tip the mixture on to the buttered paper to set. When cold,