Praline Pailletine

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Milk chocolate couverture

Method

Procedure

  1. Melt the chocolate and cocoa butter in a bowl over a hot-water bath.
  2. Mix in the praline paste.
  3. Add the crushed wafers and mix in.
  4. To use in Praline Millefeuille, spread on a sheet pan to a thickness of about ¼ in. (5 mm), making a rectangle about 6