Contents A passion for the profession reveals the praliné Lemon and hazelnut praliné cake 104 (preface by Eddy Van Belle) 6 Apricot and hazelnut gianduja cake 106 Preface by Philippe Urraca 7 Chocolate and gianduja cake 108 Foreword by Stéphane Leroux 8 Croissants When the product and the perception glorify one (pistachio bread and cerf-volant aux noisettes) 110 another 9 Feuilletés noisette 114 The history and definition of praliné and gianduja 10 Brioches (pralin balls and speculoos balls) 116 Praliné, pralin and praline… 12 Raw materials 14 DES S ERT Making praliné and all its variants 20 Making gianduja 28 Praliné, lemon and almond dessert 122 Coffee and hazelnut dessert 124 PRALINÉ IN CLASSIC PATISSERIE Délice dessert 128 Gianduja and lemon dessert 132 Pistachio-Morello cherry, almond-apricot and Pistachio, apricot and almond dessert 136 hazelnut macaroons 32 Pistachio and pineapple dessert 140 Baba-boule au praliné noisette-orange-passion 38 Praliné, hazelnut and chocolate dessert 144 Paris-Brest choux 42 Autumn leaves with hazelnuts 148 Boule merveilleuse 46 Individual gianduja and orange dessert 150 Millefeuilles praliné 50 Rum-raisin and hazelnut praliné sultanas 154 Fraisier à la pistache 52 Praliné and prune dessert 158 Dacquoise pistache-cassis-framboise 56 Individual raspberry, praliné and hazelnut dessert 162 Opérette noisette-chocolat 60 164 Opérette pistache-framboise 62 Individual praliné and passion fruit dessert Javanais orange-praliné 64 Tea-flavored gianduja and ginger dessert 168 Succès aux noisettes 66 Chocolate, pistachio and Morello cherry dessert 172 Mystères and cylindres meringue au praliné 68 CHOCOLATE AND TSART AND CAKES CONFECTIONERY Praliné with cocoa bean nibs 178 Pear, saffran, praliné and chocolate tart 74 Coconut, passion fruit and mango praliné 180 Chocolate and praliné tarts 76 Crunchy pistachio, blackcurrant and raspberry Lemon and praliné tartlets 80 praliné 182 Apple and praliné tart 84 Hazelnut praliné and almond praliné 184 Pistachio and raspberry Breton sablé tart 88 Pistachio, raspberry and cinnamon praliné 186 Pistachio and apricot Chiboust 90 Tricolor praliné 188 Pear and praliné Tart 92 Calamansi praliné 190 Pistachio and grapefruit tart 96 Honey, walnut, peanut and caramel praliné 192 Cassolette praliné 98 Coriander praliné 194 Galette feuilletée au gianduja 102 Cumin praliné 196 Lavender praliné 198 BASIC RECIPES Rosemary praliné tablets 202 Parmesan praliné 204 Light syrup for soaking 292 Pink peppercorn praliné 206 Strong coffee for opéra syrup 292 Praliné and raspberry ganache for molding 208 Candied lemon zest 292 Praliné ganache for framing 210 Candied ginger 293 Star anise praliné matchsticks 212 Raisins in rum 293 Caramel hazelnut squares 214 Orange paste 293 Tiger-striped chicory praliné squares 216 Poached pears 294 Manons longs 218 Pralin 296 Sesame praliné leaves 220 Almond sponge 297 Yuzu praliné truffles 222 Joconde almond sponge 297 Pastis and moka praliné 224 Flaky praliné with cooked sugar 228 Almond, hazelnut and coconut Dacquoise 298 Pink pralines 232 Pistachio Dacquoise 299 Gianduja candy and marzipan ravioli candy Hazelnut meringues 299 (raspberry and hazelnut) 234 Crumble base 300 Inverted puff pastry 302 Crème anglaise 303 SnackS AND BARS Butter cream 303 Custard cream 303 Puffed rice, orange and hazelnut bars 242 Base for custard cream for mousseline 303 Gianduja caramel crumble 244 Glazing and applications 304 Gianduja banana crumble 246 White glaze 306 Hazelnut dark and milk chocolate praliné rocks 248 Milk chocolate glaze 306 Lemon and almond puffed rice rocks 250 Dark praliné glaze 307 Speculoos praliné triangles 252 Glossy dark glaze 307 Blackberry and vanilla praliné marshmallows 254 Cocoa jelly 307 Chocolate-hazelnut spread 258 Nougatine hazelnut lollipops 260 Gianduja raisin bars 262 CHOCOLATE Hazelnut bars 264 DECORATION Caramel orange fingers 266 Colored cocoa butter 310 Spirals 312 FOURS SECS AND MOELLEUX Two-tone chocolate tablets 313 Colored chocolate tablets 314 Gianduja, orange and yuzu waves 270 Marbled squares 315 Hazelnut and gianduja cookies 272 Plastic wrap with pleated effect 316 Peanut macaroons 274 Chocolate waves 317 Meringuettes 276 Perforates circles 318 Gianduja coffee macaroons 278 Almond and hazelnut sablés 280 Gianduja and raspberry sablés 282 Acknowledgements 319 Tuiles praliné-noisette 284 Tuiles praliné-pistache 286 S-Shaped sablés 288 39 Chocolate and praliné tarts (for 5 tarts with a diameter of 18 cm each) 77 91 Croissants (pistachio bread and cerf-volant aux noisettes) 111 Gianduja and lemon dessert (makes 6 desserts each with a 16 cm diameter) 133 Coriander praliné (for a frame measuring 27 cm x 37 cm x 10 mm deep, makes 192 portions) 195 225 Gianduja caramel crumble (makes approximately 50 portions) 245.