Hazelnut/Almond Praline Paste

Cacao Barry - Hazelnut/Almond Praline Paste

Praline Tradition - Le Notre Paris This professional Praline is an elaborate recipe from the famous French Pastry Chef Gaston Le Notre combining equal part of 30% Almonds and 30% Hazelnuts. This praline has a very fine and smooth texture making it an excellent filler for bonbons and truffles. This praline can also be used for mousses, ice creams and cakes it can also be combined with our Cacao Barry Grains Noisettes to add texture to your recipe.

Ingredients: Sugar, hazelnuts 30%, almonds 30%, sorbitol as a stabilizer.
#261201 - Hazelnut/Almond PralinePaste $ 13.65

Shipping Wt.: 2.00 lbs
Size:
Quantity:
Balsamic - 12 Years
Candied Lemon Peels
Cloves
Balsamic - 12 Years Candied Lemon Peels Cloves
 
Eucalyptus
Green Peppercorns (Freeze Dried)
Tartaric Acid
Eucalyptus Green Peppercorns (Freeze Dried) Tartaric Acid
 
Tuna in Olive Oil
Verbena
Clear Acetate roll 50 mm
Tuna in Olive Oil Verbena Clear Acetate roll 50 mm
: *
: *
: *
Type the characters you see in the picture:


*
Your wish list is empty