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The Lyon Miam Factory presents the recipe for the famouse "Tarte à la Praline" from Lyon...100% sweet !
Attention to sugar-lovers! To make a great Tarte à la Praline, follow the recipe of Sébastien Bouillet, the famous french pastry chef.
TARTE A LA PRALINE - SÉBASTIEN BOUILLET
Ingredients for the dough :
- 320g of butter (warm)
- 5g dof salt
- 200g of icing sugar
- 66g od almond pouder
- 2 eggs
- 533g of flour
- 1 vanilla bean Ingredients for the mix :
- 500g of liquide fresh creme - 500g of french pink pralines
The evening before, prepare the dough :
In this order, mix: the butter with the icing sugar and the salt. Open the vanilla bean. With a knife, scratch the inside of the bean to extract the past. Mix it to the dough. Then, add the almond pouder and mix again.
Add the eggs one by one while mixing until you get a consistent and compact mix.
Keep the mix in the refrigerator the whole night, covered by a plastic film.
On D-Day :
Cook the paste:
Preheat the oven at160°C (thermostat 5)
Position the paste in the appropriate dishafter rooling out the dough.
Cook for 30 minutes at 160°C (th. 5)
Prepare the mix:
Boil the fresh creme in a large saucepan.
add the pink pralines and let it mix heat for around 5-10 minutes
Pour the mix in the paste delicately
Cook the tart 5 minutes in the oven heated at 200°C.