Cake Praline

Cake Praline

By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.


You'll need

  • 200 g flour, 150 g butter
  • 100 g sugar, 3 eggs
  • 20 g heavy cream, 5 g grapeseed oil
  • 1 vanilla bean, 80 g pink pralines, 2 lemons
  • 5 g baking powder, 1 pinch of fleur de sel
Melt the butter and let it cool to room temperature. Grate the lemons and add their juice; scrape the seeds from the vanilla bean. Chop your pralines. Weigh all your ingredients then mix them with a mixer (if you use a whisk, start with the eggs then add the sugar, flour, baking powder, cream, oil, and cooled melted butter, in that order).

Preheat your oven to 180°C. Pour the mixture into a greased cake tin and bake for around 30 minutes (insert the tip of a knife - if it comes out dry, this means your cake is done). Let cool and remove from the tin.


Jean Imbert

Voted Chef of the Year in 2019 by GQ magazine and considered one of the 50 most influential French people in the world in the Vanity Fair rankings, Chef Jean Imbert is a graduate of the Paul Bocuse School. He is the iconic winner of the TV show Top Chef in 2012. Today, Jean Imbert is at the head of the restaurant Mamie par Jean Imbert, B.B, La Case à St Barth, Swan Miami and Les Bols de Jean. A committed chef and advocate of healthy cooking, his values are at the root of his passion for taste and cuisine. His commitment also inspired him to write a book in tribute to his grandmother's recipes, "Merci Mamie", which is a commercial success and his third book after "Cuisine intime" and "Utile!", which focuses on eco-responsibility, a cause that the chef is passionate about.

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