Jason Licker

Praline Crunch

Preparation info
    • Difficulty

      Easy

Appears in
Lickerland: Asian-Accented Desserts
Lickerland

By Jason Licker

Published 2016

  • About

Ingredients

Ingredients Grams
Praline Paste 170
Feuillet

Method

  1. In a microwave or a double boiler, melt the milk chocolate and butter.
  2. Mix in the praline and when the mixture is cool, fold in the feuilletine.
  3. Roll out the praline crunch paper thin, about 0.1 cm (0.039 inch) in between 2 pieces of parchment paper. Freeze, cut desired shape and apply to any recipe calling for it.