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Praline Pailletine
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
| Milk chocolate couverture |
Method
Procedure
- Melt the chocolate and cocoa butter in a bowl over a hot-water bath.
- Mix in the praline paste.
- Add the crushed wafers and mix in.
- To use in Praline Millefeuille, spread on a sheet pan to a thickness of about ¼ in. (5 mm), making a rectangle about
6
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