Pecan Praline Bar

Caramelized pecans

Ingredients Preparation
  • 350g
    pecan nuts
  • 150g
    icing sugar


  • Q.S.


Set aside.

Chocolate & praliné

Ingredients Preparation
  • 140g
    cocoa butter
  • 400g
    Lactée Supérieure
  • 75g
    clarified butter

Melt separately

Mix the ingredients together.

  • 180g
    Pure Paste 100% Hazelnuts

Pour over

  • 160g
    caramelized pecans
  • 15g
    Maldon salt


Mix and cool at around 23°C.


Ingredients Preparation
  • Q.S.
    Lactée Supérieure

Pour the pecan praline into a frame with a silicone sheet on the base.
After a few hours, slice into 12 cm x 2.2 cm bars.
Finally, glaze with the Lactée Supérieure milk chocolate couverture 38% cocoa.

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