Comments on: Raspberry Mousse Almond Praline Napoleons (Mille Feuille) for Pink October http://www.parsleysagesweet.com/2012/10/29/pink-october-raspberry-mousse-almond-praline-mille-feuille-aka-napoleons/ cooking.baking.talking.picture taking Mon, 18 Jun 2018 00:57:22 +0000 hourly 1 https://wordpress.org/?v=4.9.6 By: Lisa http://www.parsleysagesweet.com/2012/10/29/pink-october-raspberry-mousse-almond-praline-mille-feuille-aka-napoleons/#comment-31979 Sat, 08 Dec 2012 16:24:13 +0000 http://parsleysagesweet.com/?p=19690#comment-31979 Hi, there! I mentioned it in the post, but you may have missed it 🙂 I rolled sliced almonds onto the top of the puff pastry dough..then after it baked, sprinkled the top with sugar and bruleed it with a kitchen torch. That’s it!

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By: dedy oktavianus pardede http://www.parsleysagesweet.com/2012/10/29/pink-october-raspberry-mousse-almond-praline-mille-feuille-aka-napoleons/#comment-31978 Sat, 08 Dec 2012 16:20:36 +0000 http://parsleysagesweet.com/?p=19690#comment-31978 hi there, great recipes, yet fotography u’ve had….
i’m curious how u made the rolled caramel crust???
would u help me then

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By: Patty http://www.parsleysagesweet.com/2012/10/29/pink-october-raspberry-mousse-almond-praline-mille-feuille-aka-napoleons/#comment-31780 Fri, 16 Nov 2012 02:08:01 +0000 http://parsleysagesweet.com/?p=19690#comment-31780 These are beautiful, love the pink color and the drama of your photos! But, honestly after reading your post I know my fancy baking days are behind me, bring on the cookies, muffins or scones! I don’t have the patience anymore to fuss with things like icing and toothpicks but I’m glad you do because it’s entertaining to read about and to see your results- I hope your energy comes back and you have many more experiences with french pastry in your future;-)

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