Image Image Image Image Image Image Image Image Image Image
> > > Babka Praliné, the joint creation of Conticini and Cagnes
No Comments

Babka Praliné, the joint creation of Conticini and Cagnes

June 8, 2021
Babka Praliné, the joint creation of Conticini and Cagnes
Ana Rodríguez

Philippe Conticini and Jeffrey Cagnes have come up with an exclusive sweet creation, available in limited edition: Babka praliné. An interesting proposal that is the result of joint work in which a common aesthetic, powerful flavors, balance, and technique have been sought.

Cagnes is a true reference in Paris in the creation of babkas since he has revisited this product through combinations of flavors and through the development of a unique pâte recipe. While Conticini has worked with the praline for many years to achieve a perfect balance of flavors and textures. And now they have both made a version of this Polish cake in a format for six people.

The Conticini y Cagnes babka praline is made with a Levantine pâte that provides a slight acidity and allows you to gradually discover the flavors of a salted butter caramel insert surrounded by an almond and hazelnut praline and a chocolate pâte à tartiner and Piedmont hazelnuts. The crunchy touch is provided by pieces of almonds and caramelized hazelnuts.

Babka praliné by Philippe Conticini and Jeffrey Cagnes
Next Post

This is the most recent Post.