Conticini and Jeffrey Cagnes’ decadent praline babka

May babka fans prepare their taste buds since a new collab’ on this pastry making Parisians crazy for a few years is about to land on May 22, 2021. On one side of the ring, the incredible pastry chef, Philippe Conticini; on the other, iconic Stohrer house pastry chef, Jeffrey Cagnes.

Together, both top pastry chefs have come up with a babka to enjoy – in a limited version only – flavored with praline. We can already see you drool!

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This collaboration happened for two reasons. On one hand, babka is a creative material for which Cagnes has become a true reference in Paris, so much he revisited this product mixing different flavors, and by the creation of a never-before-seen dough recipe.

On the other hand, praline is of course Philippe Conticini’s very expression place, a product he has worked for many years to perfect a genuine balance of flavors and textures, the very praline he uses in his version of Paris-Brest!

Both chefs revisit this indulging Polish cake in a moist and hearty version. The Levantine babka dough brings some light sourness and develops comforting flavors with some salted butter caramel core surrounded by almond and hazelnut praline, as well as chocolate and Piedmont hazelnut spread. For a bit of a crunch, chopped and caramelized almonds and hazelnuts are sprinkled here and there in the middle. Indulging, you say?

A sweet wonder serving 4/5 available in delivery and takeaway in Philippe Conticini’s stores and Jeffrey Cagnes’ e-store.