Pink pralines 

Showing 1 - 9 of 9 items
  • Quick view
    26,50 € Out of stock
    1 avis

    Crushed pink Pralines (almonds 15%) are used to realizee the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Out of stock
    26,50 €
    Add to cart More
  • Quick view
    9,50 € Available
    2 avis

    Crushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    9,50 €
  • Quick view
    4,90 € Available

    Crushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red...

    Available
    4,90 €
  • Quick view
    9,50 € Available
    4 avis

    Crushed pink Pralines (almonds 20%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    9,50 €
  • Quick view
    11,50 € Available
    2 avis

    Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    11,50 €
  • Quick view
    5,95 € Available

    Pink Pralines almond 40%. Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous...

    Available
    5,95 €
  • Quick view
    11,50 € Available
    4 avis

    Crushed pink Pralines (almonds 40%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Available
    11,50 €
  • Quick view
    12,45 € Out of stock
    4 avis

    Crushed pink Pralines (almonds 50%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its famous rocky and glossy red coating.

    Out of stock
    12,45 €
    Add to cart More
  • Quick view
    6,35 € Available
    1 avis

    Pink Pralines almond 50% Supreme. Crushed pink Pralines (almonds 50%) are used to realize the pink Praline tart and the brioche of Saint-Genix. Since 1966, La Dragée de Valence uses the best almonds from France, Spain and Sicilia to produce their pralines, cooked in traditional copper cauldrons. The very concentrated sugar syrup gives the praline its...

    Available
    6,35 €
Showing 1 - 9 of 9 items