Log in to the reserved area to view all content.
You can consult ingredients and process and decide to save the recipe in your cookbook.
Add to your recipe book
Praline with double filling: crunchy hazelnut and salted caramel.
Stefano Laghi Find out more
Products in this recipe
-
InclusionsCrunchy Flakes
“Crepe dentelle”, thin and crunchy wafer biscuits. Caramel wafer flavour. Ideal as an inclusion or for a rocher effect.Go to product - White chocolate
Vanini Aurum Caramel White Chocolate
Vanini Aurum Caramel White Chocolate, made with a premium recipe: the flavour, the creaminess, the high fluidity point, the ease of crystallisation, the...FluidityCocoa
butter35%Total
fat43%Go to product - White chocolate
Edelweiss White Chocolate
Premium quality white chocolate; versatile for flavour and technical performance, ideal for all kinds of use.FluidityCocoa
butter30%Total
fat36%Go to product - Hazelnut paste
Hazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product
