Francisco Migoya

Hazelnut Praline

Preparation info
  • Yield:

    1.07 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Hazelnuts, blanched 500 g 1 lb 1.64 oz 46.73

Method

  1. Assemble 4 stainless-steel cake rings measuring 17.5 cm/7 in diameter and at least 1.25 cm