The Art of French Pastry

than in the master recipe
because the praline paste
requires more caramel. I
love the way the flavors
pair with chocolate, and
you’ll find this paste in
some of the chocolate
recipes in this book, such
as the Yule Log, the
chocolate-dipped Fours de
Lin cookies and the
Chocolate Mousse Cake in
a Glass. I also use it to add