Epogne aux pralines

Ingredients

- Brioche dough

- A bowl of confectioner's custard

- 100 g pink pralines.

Preparation

Fill a tart dish with the brioche dough and leave it to rise for one hour.
Prick the dough so it collapses, and then cover it with confectioner's cream to which has been added 100 g of crushed pralines.
Bake for 25 min in a hot oven (200°, th.7).