A masterpiece of French baking, this is the Brioche aux Pralines. It starts with an incredibly rich, buttery, and airy dough that pulls apart like cotton. But the star of the show is the Pink Pralines—almonds coated in hard, vanilla-scented rose sugar. When baked, the sugar cracks and melts into the dough, creating sticky, ruby-red rivers of sweetness that contrast perfectly with the crunch of the roasted almonds and the fluffiness of the golden bread. It is a textural journey from soft to crunchy to sticky.
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1 Comment
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