Yield : 2 large sheet trays ( 2 X 1 kg)
- 1 kg Praline Paste
- 400 gm Milk Chocolate
- 100 gm Butter
- 500 gm Feuilletine
Over double boiler (more simmering than boiling) , melt together to combine Praline,
Butter and Chocolate.
When done add the Feuilletine (crumbs of
Linen 2 large sheet tray with parchment paper using
soft butter to only allow the parchment to stick on tray (this will make it easier when spreading the Praline mix)
and refrigerate until needed.
(If the feuilletine is not
cold enough, it might stick on parchment