Salmon

Salmon

Level:
Difficult

Hazelnut Pistachio Praline

Used products: Hazelnut Pistachio Praline

Preparation: Hazelnut Pistachio Praline

Melt together chocolate and cocoa butter.
Mix in pistachio paste, hazelnut paste, sea salt and pistachio chips.
Leave to cool down to 24-25°C and mix in the pailleté feuilletine.