HAZELNUT PRALINE EMULSION | Van Houten
A versatile hazelnut praline emulsion, perfect for creamy desserts and sauces. Infused with vanilla, it's both hot and cold adaptable, making it a must-have in any pastry kitchen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Ingredients
- 400 g 35% fat liquid cream
- 1 pod(s) Vanilla
- 600 g Nut and dried fruit praline 50%
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