top of page

Praline' contains gastronomic recipes for the professionals, written by Stephane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their use in products such as: cakes, chocolates, snacks, candies, and waffles among others. The book ends with some basic decorations, explained step by step with photographs.

Praliné | Stephane Leroux

90,00 € Prix original
€ 76,50Prix promotionnel
  • Categoria: Pasticceria professionale

    Editore: Racine

    ISBN: 9782873868048

    Lingua: Inglese

    Pp: 320

    Formato: Copertina rigida, 28,5 cm x 23,3 cm

    Peso: 2,580 kg

bottom of page