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Leroux presents several basic recipes for pralinés. He then offers a variety of recipes using praliné in tarts and cakes, desserts, chocolate and confectionery.

319 pgs.

By Stéphane Leroux

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SKU: 108 Category:


Praliné contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame…) and their use in products such as: cakes, chocolates, snacks, candies, and waffles among others. The book ends with some basic decorations, explained step by step with photographs.

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