Biscuit praliné — hazelnut, almond & lace-crepe shards

€9.00

Price incl. VAT

The great classic, the must-have! Our hazelnut & almond praliné is 60% IGP Piedmont hazelnuts and almonds, slowly roasted then caramelised with local sugar, ground into a paste that is both smooth and lightly crunchy. A touch of Bourbon vanilla from Madagascar rounds it all off.

A limited edition not to be missed, with even more indulgence thanks to its generous shards of lace crepe. Discover our hazelnut & almond praliné paired with the delicate crunch of Brittany lace crepes. Limited edition: standard recipe + lace-crepe biscuit. May contain traces of gluten, milk and tree nuts. Stir well before enjoying. Keep away from light and heat, best within 12 months.

Our recipe — Limited edition

60% nuts — 39% local sugar — 1% Bourbon vanilla from Madagascar + — Limited edition

Only 39% sugar.

Pure composition

IGP Piedmont hazelnuts and almonds (60%), local sugar (Alsace), Bourbon vanilla from Madagascar.

Texture

Smooth, slightly crunchy paste, slowly ground the old-fashioned way.

By the spoonful, certainly! For an incredible Paris-Brest: to flavour the cream, as a pure insert, or as a topping.

On a slice of fresh bread, warm brioche, a crêpe or a waffle.

In baking: Paris-Brest mousseline cream, whipped ganache, yule-log insert.

Storage: Store away from heat and light. After opening, stir: the natural oil rising to the top is the sign of an additive-free product.