Advertisement
Praline
Preparation info
- Difficulty
Easy
Appears in
Published 2011
Method
Toasted almonds encased in caramel are known as praline, and it is a classic ingredient in French pâtisserie. When crushed to a powder it is one of the most attractive flavours for adding to creams and fillings.
Place
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
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe