Philippe Conticini and Jeffrey Cagnes have come up with an exclusive sweet creation, available in limited edition: Babka praliné. An interesting proposal that is the result of joint work in which a common aesthetic, powerful flavors, balance, and technique have been sought.

Cagnes is a true reference in Paris in the creation of babkas since he has revisited this product through combinations of flavors and through the development of a unique pâte recipe. While Conticini has worked with the praline for many years to achieve a perfect balance of flavors and textures. And now they have both made a version of this Polish cake in a format for six people.

The Conticini y Cagnes babka praline is made with a Levantine pâte that provides a slight acidity and allows you to gradually discover the flavors of a salted butter caramel insert surrounded by an almond and hazelnut praline and a chocolate pâte à tartiner and Piedmont hazelnuts. The crunchy touch is provided by pieces of almonds and caramelized hazelnuts.