In Patrick Agnellet‘s “Harmonie” entremets, you will find delicate combinations of textures with the enchanting scent of hazelnut, this one is an authentic Piedmont IGP Ode hazelnut, known for its great gourmet qualities!
In Sébastien Bouillet‘s “Louvre” entremets, the delicacy is based on chocolate, praline and almond. How can we resist this absolutely retro combination?
Frédéric Cassel gives pride of place to patisserie know-how by proposing this Paris Brest “Inspiration Fruits des Bois” which highlights a compote of blackberries, and a creamy praline with squash seeds. Its fantastic volutes of chocolate-rimmed ganache will thrill your taste buds!
Laurent Duchêne combines praline into a tasty croissant! At breakfast or snack time, we are ready to bet that you will succumb to this Viennoiserie!
Praline is also showcased by Alexandre Gely at the Fink patisserie: what could be more gourmet than a Paris Brest with a soft centre?
Maison Guillet gives pride of place to almond and hazelnut praline in a traditional version of Paris Brest! The dried fruits that adorn the crown present a delicious invitation to delight…
Discover “Dune”, the subtle creation by Pierre Hermé: Iranian pistachio with roasted and slightly bitter fragrances combining the salty notes of grilled corn, present in the form of flaky praline! A very nice way to use praline for sensations times ten!
At the Maison Oberweis, the “Wonka” shared entremets are based on caramel, a biscuit and a hazelnut crisp and a milk chocolate mousse. An irresistible pleasure!
Surrender to the temptation of these roudoudous” with the most graphic looks proposed by Eric Ortuno sublimating the almond praline, salted butter caramel and Azélia chocolate blanket!
