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Regis Cursan
120
Easy
By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino
Published 2014
Melt chocolate and add praline and nougat powder.
Spread the mixture onto round chablons on a baking sheet and set in the freezer Once frozen, collect and store the sesame crunch discs.