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Peanut Praline Paste 71%
250g
Meilleur du Chef

0 ratings
Reference: PR124JG-RT
€ 14.50 tax incl. Prices include taxes - Remove 5.5% outside EU.
Peanut Praline Paste 71% - 250g - Meilleur du Chef
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Description
Made in France

The 71% peanut praline is handcrafted and contains only peanuts and cane sugar.
It's a delight to accompany pastries, crepes, or ice cream.
It can also be used in all pastry recipes.
Its smooth texture and irresistible peanut flavor will delight everyone!

Applications:
The average dosage depends on the recipe and personal taste.
Add it to cake batter, as a fondant center in cookie dough, in a ganache base for a pie, or even in a rolled log.

  • Ingredients: Peanuts 71%, cane sugar
  • No palm oil, no artificial colors, flavors, or preservatives
  • Mix well before use
  • Storage method: tightly closed jar, at room temperature, away from heat and light
  • Weight: 250 g
UNBEATABLE PRICE:
Silpat® Non-Stick Baking Mat
Demarle
Silpat® Non-Stick Baking Mat - 40 x 30cm
€ 14.90€ 8.90
Add
More info

Nutritional Analysis per 100g:
Energy value: 2178 kJ / 520 kCal
Fat content: 35.29g
Saturated fatty acids: 5.47g
Carbohydrates: 38.04g
Sugars: 32.33g
Fibre: 5.96g
Protein: 17.32g
Salt: 0.01g
Allergens: peanut, possible traces of other nuts, lactose, gluten
Recipe for about 15 pistachio and cherry mini cakes:

  • 125g almond powder
  • 125g icing sugar
  • 125g softened butter
  • 60g pistachio paste
  • 3 whole eggs
  • 100g pitted cherries

1. Preheat the oven to 160°C.
2. In a mixer, beat the almond powder, icing sugar, and softened butter until the mixture becomes sandy.
3. Add the pistachio paste and then the eggs, continuing to beat until smooth.
4. Fold in the halved pitted cherries.
5. Fill the moulds to within 1/2 cm of the edge.
6. Bake in a fan oven at 160°C for 12 to 15 minutes.

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