I decided to do my own take on the Praline Mini Cheesecakes. I had varying results and have a semi-perfected recipe. I used my favorite graham cracker crust recipe and made the steps less consuming so the home cook can easily repeat them. You will find it to be sweet and creamy with the subtle bite of hazelnut adding the nutty flavor notes.
When I came across Le Cordon Bleu’s Pastry School cookbook, I was excited to advance my baking knowledge. I thought it may even a cool gift for fellow cooks and bakers. It was full of colorful photographs of the creations along with photos depicting each step of the process. Each recipe was labeled with a taste description along with a difficulty level. So with my baking level only at the beginner’s stage, I started with something easy. Or was it…?