	Escoffier.com	WebFoodPros.com	ChefJobsNetwork.com
	Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center

Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Bakers Dozen :: Forum Postings

The Old WebFoodPros.com
Great content but no current postings.

WebFoodPros.com
Active Discussion boards

The Great Hall	The Bakers Dozen	Caterers Corner	Wanabe a Chef Forum
Cooking for You	Culinary Educators	Bits 'n Bites Foodserice Software	Food Styling
<a href="http://media.fastclick.net/w/click.here?sid=10025&m=1&pageid=1" target="_blank"><img width=468 height=60 src="http://media.fastclick.net/w/get.media?sid=10025&m=1&d=s&v=1.0c&pageid=1" border=0></a>

Re: PRAILINES THE BEST!!!!!!

[ Follow Ups ]a> ] [ The Bakers Dozen ]

Posted by Sean on April 28, 1999 at 20:30:09:

In Reply to: Re: PRAILINES THE BEST!!!!!! posted by Ardis on March 31, 1999 at 20:27:44:

: : LOOKING FOR THE ABSOLUTE BEST PRAILINE
: : RECIPE ON EARTH
:
: 150 g milk couverture
:100 g cocoa butter
: 1000 g praline (hazelnut)
: 300 g paillette feuilletine (available from Cacoa Barry - it's
: small pieces of waffle)

: -melt the couverture and cocoa butter, add praline and stir til smooth, then fold
: in the paillette, condition on a marble like tempering chocolate. When thich, spread between 14 mm rulers, chabloner both sides and then cut to 15mm by 30 mm, and dip in milk chocolate. the conditioning on the marble is important to keep the crystalization smpoothe.
: -this can be used as for cut chocolates. It's worth the
: trouble as it tastes great.

: Hope you like it,

: Ardis

Follow Ups:

WebFoodPros.com is part of the Escoffier On Line family of Websites:

Thanks for visiting and please bookmark us!

[ The Bakers Dozen ]