Hello everyone,
I am slowly compiling absolute essentials for the patisserie world and for this week I'd like to introduce use cases for that praline paste ([ Ссылка ])
I am sharing the greatest "praline feuillantine" or feuilletine and the best way to describe this is a chocolate/candy bar
This is widely used by pastry chefs to add textured layers to entremets or petit gateaux, it also adds amazing taste because its so crazy delicious (you can eat it by itself FYI!!)

This recipe is a secret weapon which should be in everyone's cookbook if you are serious about learning how to make more elaborate dessert :)

I think we should be ready to make a petit gateau together soon :)

What I used for this video: (paid links)
Crepe dentelle: [ Ссылка ]
cocoa butter: [ Ссылка ]
rolling pin: [ Ссылка ]
silicone mould for cakes: [ Ссылка ]
Favourite baking milk chocolate:
[ Ссылка ]
or
[ Ссылка ]

Ingredients

100g milk chocolate
10g cocoa butter
75g peanut paste
85-90g crepe dentelle or feuillantine wafers

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