The pink praline pie is an essential specialty of Lyonnaise pastry. Its garnish based on pink pralines melted in the cream seduced by its melting texture and its irresistible bright pink color. Rose pralines are from Lyon , in France. They were created in the 17th century and are a specialty of the Rhône-Alpes region. Traditionally, praline is an almond coated with caramelized sugar. The pink version is obtained by adding a natural color (often from carmine) to sugar, giving it this characteristic shade. This gluten -free makes it possible to savor this traditional dessert in all serenity and to top it all, it is easy to prepare. Its mixture of caramelized flavors and crunchy almonds makes it a gourmet dessert and its pink color will impress your guests. So, ready to discover this delicious regional pie ? And if you have a few pralines, you can also try the raspberry tiramisu, white chocolate and praline : a pure delight!
Ingredients
Preparation
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Use a ready -made shortbread paste or make this recipe here . Preheat the oven to 180 ° C. Spread the dough and darken a pie pan. Prick the bottom with a fork.
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Cook white for 15 minutes, with baking paper and cooking balls or dry beans. Remove the paper and cook for another 5 minutes to brown slightly.
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Prepare the praline cream: In a saucepan, heat the cream over medium heat with crushed pink pralines. Stir until complete dissolution and obtaining a homogeneous mixture (about 15 minutes).
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Pour the praline cream on the pre -tart bottom and let stand at room temperature.
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Refrigerate for at least 2 hours for the garnish to take well.
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Taste fresh well and savor this gluten -free pink praline pie, crunchy and melting at the same time!
