( 1 litre for 8/10 people )
- Blend the egg yolks withe the Praslines powder. Add the boiling milk and stir over a low heat. Remove from the heat as soon as it boils
- Allow to cool and beat in the “crème fraîche”. Place in a mould and freeze. Remove from the mould and sprinkle with crushed Praslines
- You can make the recipe Gâteau de Voyage, with the remaining egg white !
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