Recipes
La Pralinée
Crisp, so the nuts have something to argue with.
How to make it
- Pour wheat batter and spread it thin.
- Cook it crisp and brown on both sides, unless the guest asks otherwise (that is how the notebook recommends it).
- Smear the chocolate-hazelnut.
- Sprinkle the roasted hazelnuts.
- Fold it: Triangle. Fold in half, then in half again.
Price and cost
It sells for 6,50 €. At the usual helpings it costs about 1,30 € to make (0,40 € of batter and 0,90 € of fillings), before any discount and less for home-grown fillings. Mastery stamps and the market's charm cards raise the price; see mastery.
The notebook page
The page is missing at first. It turns up the first time you serve this crêpe well. Until then the stub reads:
A crumb of nut in the fold. Chocolate and hazelnuts, in a triangle.
It belongs to the set Les Douceurs, worth 4 pearls once every crêpe in it has been served really well.
Who loves it
How guests ask for it
"(psst) Hazelnuts on the dark spread. Three corners. Crisp as a libretto."
— Madame Odette (crisp and brown)
What you need
Guests only order it once the shop has Chocolate-hazelnut (60,00 € at the market) and Roasted hazelnuts (300,00 € at the market).