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Le praliné FERRANDI-PARISThis story by Stevy_Antoine has 11 pages.

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Caption: Le praliné FERRANDI-PARIS

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Caption: Almonds, hazelnuts and a some sugar give the best sweets ever the praliné.

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Caption: Cook Sugar and water at 117•C

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Caption: Add the nuts ( not roasted )

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Caption: Mix until the sugar crystalized { sablage }

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Caption: Cook till caramelized and cool down on a baking tray.

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Caption: Grind it To obtain a smooth past

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Caption: Keep on a clean plastic box till use

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