Praline (nut paste)

Recipe from Mikhail Murzin, pastry chef and owner of the EM Cake confectionery studio.

The recipe is taken from Irina Chadeeva's book "Ice Cream". "One of the most delicious recipes! Praline is added to the chocolate creamy ice cream, and the glaze is the most common - butter and chocolate. Here I give a recipe without using dry milk and condensed milk, but you can choose any option from the section on creamy ice cream.

The opera with a salted caramel core is an exquisite dessert reflecting the harmony of contrasting flavors. Inspired by the classic French cake 'Opera', it gains a unique interpretation thanks to the salted caramel that adds rich depth. Crispy cookies with notes of praline and chocolate create a textural base, while airy coffee sponge fills the dessert with rich aromas. Delicate coffee and chocolate cream provide creamy softness, and the chocolate sphere hides a core of vanilla caramel, creating an amazing balance of sweet and salty. Serving with warm salted caramel sauce completes the gastronomic spectacle, awakening the entire palette of taste sensations. This dessert is a perfect blend of elegance and passion, capable of surprising even the most discerning gourmets.

Brick is an exquisite dessert of author cuisine, combining airy chocolate biscuit, delicate chocolate mousse, and refined praline cream. Its texture amazes with contrast—the rich, velvety exterior hides the softness and lightness of the inner filling. The rich taste of dark chocolate harmonizes with caramel notes and a subtle aroma of creamy liqueur. Banana sauce adds fruity freshness, completing the palette of flavor shades. This dessert is made for true gourmets who appreciate the multilayered taste sensations and aesthetic pleasure. Inspired by the best traditions of pastry art, it can become a decoration for any celebration or a moment of pure enjoyment on an ordinary day.

Yule log was not always sweet: in the Middle Ages, the French gave the most ordinary log as a gift for Christmas. In Paris and Bordeaux, for example, there was a special position at the city council - the supplier of Yule logs. Closer to the holidays, he would put together a group of townspeople who would go into the forest for firewood, and then sell it in the squares, arranging something like Christmas tree markets. And after the Christmas mass, the log burning in the fireplace was "fed" with wheat grains and poured with sweet wine or cherry kirsch to appease good luck for the year ahead. Today, Bûche de noël is a festive cake or roll, and only its shape reminds us of the old days: closer to the holidays, the windows of pastry and chocolate boutiques turn into an exhibition of logs decorated with tons of chocolate balls, marzipan towers and pralines.