Ingredients Jump to Instructions ↓

  1. Butter 290g

  2. Granulated sugar 115g

  3. Milk 80g

  4. Amoretti Hazelnut Pralinosa item

  5. 8 120g

  6. AP flour 390

Instructions Jump to Ingredients ↑

  1. Cream the butter and add the sugar.

  2. Beat in a mixer with the paddle attachment until the mixture becomes pale and fluffy.

  3. Meanwhile, warm the milk and praline paste slightly and beat in the praline to obtain a supple and shiny emulsion.

  4. Incorporate this mixture into the creamed butter and add the sifted flour.

  5. Pipe the sable praline into individual rings or desired shape.

  6. Bake in a convection oven at 160°C for 10 to 15 minutes


Send feedback