Gateau Praline

Gateau Praline. Covered airtight, the buttercream can be kept for up to a week in the refrigerator. Brush with lots of sugar syrup / juice to keep the cake moist.

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Then beat the flavored portion back into the remaining unflavored buttercream. Once the nuts are toasted and the butter is melted add the brown sugar, cream, and vanilla and stir to combine. Brush with lots of sugar syrup / juice to keep the cake moist.

Cover with a sheet of baking paper and a baking tray so that the cakes have a flat top.

Chop the chocolate and put in a bowl.

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Allow the nuts to toast and the butter to melt over medium high heat for a couple minutes. The only rule is don't be boring and dress cute wherever you go. Add praline crumbs / soft praline bits on the cream.

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