- 50gr Cream,
- 1.5cl Milk,
- 20gr Unsalted butter,
- 25gr Glucose,
- 125gr Pink Praline Crushed
- Place in a saucepan and, stirring continuously, heat until it coats the back of your wooden spoon - à la nappe.
- Make a sweet short crust pastry case around 20 to 25cm in diameter and bake blind. When cool, pour the filling into the case. Leave to cool.
- Serve, for example, with a scoop of vanilla ice cream, Chantilly cream and melted chocolate
- Bon appetit!