Vw Sand Rail Schematics

to pralinoise!

The past weekend, we tested the almond-hazelnut cake & coconut ...

Tonight this will be the pralinoise and frangipane!

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2 puff

pralinoise 100g (chocolate praline mark 1848)

85 g sugar 100g butter

60g ground almonds 2 eggs

rum

* *

In food, I mix the butter and sugar. I add the pralinoise fondue, almond powder, 2 eggs and a cap of rum.

I spread out the first disc of puff pastry. I shall then lay the almond paste, and beans (sometimes we forget to put it before closing!).

J'humidifie all around power dough to seal the edges. Then I cover

the second disc, pressing to form around the cake.

Personally, I cut the excess dough around the cake with a rolling pin because here we prefer the party frangipane!

For the gold side, I whitewashes the piceau a mixture of egg yolk and milk.

few drawings with a fork ... preheated oven at 180 ° C for about 30 minutes ... to enjoy warm!