Meringue and almond base Pâte à tunisienne and génoise, layered with crème au pralinée with slight rhum syrup. The chewy tunisienne and cruncy pralin are perfect match!
I used molasses sugar to make crème au pralinée, which makes the cream is slightly bitter and taste like caramel.
It’s really amazed me each time I learn new techniques… Same ingredients can create different things with slightly different texture, aroma and of course taste! The praline paste was used for praline cream, the refined pralin was used in Pâte à tunisienne, while the coarse ones were used to decorate the cakes!