Selection of pralinés with Ricola Disc

For the Ricola disc:

• 1 Bag of Ricola candy (Cranberry or Orange / Mint)
• 1 Silicone baking mat

1. Heat the oven to 100 C
2. Blend the candy to a fine powder
3. Spred about 1 Tablespoon of the powder on the mat - repeat with all the Ricola powder
4. Be carefull not to place them to close togehter
5. Heat in oven untill melted - take out and let cool

For the sesame tuile:

• 125 g sugar
• 60 g white sesame
• 35 g white flower - sifted
• 50 ml fresh orange juice
• 60 g butter melted

1. Preheat oven to 180 C
2. In a bowl mix the sesame, flower and sugar - add the juice and mix again
3. Add the melted butter
4. Place small balls of the mixture on a sheet of baking paper - dont place them to close together!
5. Bake in the oven for 6-9 minutes or until they have a golden brown colour
6. Take out and let cool
7. Yields about 30 pces.

For the chestnut / Absinth pralinés:


For the balsamic vinegar pralinés:

For the chili pralinés: