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Praline Success
A classic of French pastry composed of three hazelnut biscuit discs, filled with a rich praline buttercream, decorated with caramelized almonds and whole hazelnuts. Ideal for special occasions or to impress your guests.
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Critical Success Points
- • Whisk the egg whites to the proper consistency (stiff peaks).
- • Cook the custard to 83‑84 °C without exceeding.
- • Gently fold the meringue into the buttercream to retain volume.
- • Bake the biscuits at 150 °C to prevent over‑browning.
- • Caramelize the almonds without burning them.
Safety Warnings
- • Handle hot sugar carefully to avoid burns.
- • Use a thermometer to monitor the custard temperature.
- • Be careful of the hot oven edges when baking the biscuits and almonds.
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