Ingrédients: wheat flour from France (gluten), 24,4% pralines (sugar, almond, glucose syrup, colourings agent: E120, 160a (ii)), unrefined cane sugar, baking powder (instant dry baker's yeast, emulsifier agent: E491, ascorbic acid).
Gourmet tips: add: 10cl milk, 40g of butter, 1 egg, 1 egg yolk. The batter should be protected with a tea towel during rest times. Remove the baking power bag. Pour the preparation into a large bowl with a colander in order to remove the pink pralines. Into a glass, stir perfectly the warm milk and the baking powder. In the large bowl, add the mixture milk/baking powder, the melted butter, the egg and stir until the mixture is consistent. Let the batter rest and rise for 1 hour at room temperature, then keep it refrigerated for 3 hours. Degas the batter taping with your fist. Add the crushed pink pralines and stir. Form a ball. Let it rest for 1 hour at room temperature and put it into a cake pan covered with baking paper. Preheat oven to 180°C (350°F). Baste with the egg yolk. Bake for about 45 minutes covered with baking paper and let cool.
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.