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Makes approx 100 petit fours
Recipe Step by Step
Fondant Praliné 66% Shortbread
230g caster sugar
155g whole milk
235g PRALINE NOISETTE 66% FRUITE
775g all-purpose flour
Gianduja Milk Chocolate Hazelnut Garnish
1500g GIANDUJA NOISETTE LAIT 35%
75g PRALINE NOISETTE 66% FRUITE
250g whole hazelnuts
250g icing sugar
135g egg whites
Assembly and finishing
With a star nozzle, pipe a rosette of Gianduja Garnish onto a Fondant Almond-Hazelnut Praliné Shortbread base. Immediately place the disc of Hazelnut Crisp onto the garnish. Set aside in a cool and dry place.