grams). Pipe or spoon a
thin layer—about 12
grams—of hazelnut
praline paste over the
nougatine crisp. Sprinkle
about 5 grams of
caramelized hazelnuts on
top of the praline paste.
Repeat the layering with
the rest of the cake and
chocolate mousse. Save
some chocolate
nougatine crisp for
chris devlin
(Chris Devlin)
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