Almond Bresilienne
The finishing touch on your desserts
Roasted and chopped almonds coated with crispy caramel.
For its Almond Bresilienne, top-quality almonds, shelled just
hours before roasting, skinning, breaking and caramelising to preserve
the naturally fruity nut flavour.
Simply sprinkle on wet chocolate before hardening to create wonderfully crispy nut covered chocolates. Mixed in chocolate, ganaches, pralines and nut pastes, this bresilienne remains crunchy and is great to: texturize praline fillings, confectionery and chocolate bars and tablets. Almond Bresilienne is also great for adding a crispy texture to pastry bases or ice cream and for the decoration of desserts, bakery items, etc. When mixing it into creams or water-based preparations, our chefs advise to do so just before serving to prevent the crispy caramel from becoming soggy. Most of the time the caramelised chunks are used as a finishing touch on desserts.
Fancy a dessert topped with Almond Bresilienne?
- Coupe Bresilienne
- Bresilienne pie [recipe]
