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  praline

  Posted by khaloudis on November 2, 2024 at 12:05

  throughout a few of the pastry courses, such as the eclairs and petits courses, they include hazelnut praline and pistachio praline to make the filling or creamy but it doesn’t include the recipe, is there somewhere i can find them?

  Sol Damiani replied 2 weeks, 3 days ago 3 Members · 5 Replies
• 5 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  November 2, 2024 at 14:38

  Hi Khaloud.

  In baking and pastry, hazelnut or pistachio praline is often purchased ready-made to speed up the production process. You can find these ingredients at specialty pastry shops or gourmet food stores.

  Let us know, where you’re writing fromcountry or region? so we can suggest some online stores where you might find these products.

  Best regards.

  • 

    khaloudis

    Member

    November 4, 2024 at 05:22

    Thank you for your reply, that’s okay I can have a look for them locally. I do have one more question

    the creamy and mousses how long can they stay in the freezer before decorating and how long can they stay thawed in the fridge before consuming

    • 

      Sussan ScoolinaryTeam

      Administrator

      November 4, 2024 at 12:59

      Hi Khaloud.

      Creams and mousses can generally be kept in the freezer for up to 1-2 months if they are well-covered to prevent odor absorption and ice crystal formation. Once thawed, it’s best to consume them within 24 to 48 hours, keeping them in the refrigerator. This helps ensure they maintain their texture and flavor without risk of spoilage.

      If you have any other questions, feel free to reach out, and I’ll be happy to help.

      Best regards.

      • 

        khaloudis

        Member

        November 4, 2024 at 13:17

        Thank you so much

• 

  Sol Damiani

  Administrator

  November 6, 2024 at 20:02

  Hey there Chef Khaloud!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

  I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

  I’m glad Sussan’s answer helped you. Good luck with this recipe!

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