Brioche Pasquier has added a new flavour to its range of entremets.

The ‘Le Praliné’ flavour entremets comprises five layers; an almond sponge, hazelnut feuilletine, praline hazelnut mousse, meringue and Chantilly cream and a caramelised hazelnut topping with a light dusting of cocoa powder.

Brioche Pasquier said the dessert was designed to be eaten in elegant slim slices or individual bites.

“Our desserts are made with finesse and skill using the finest ingredients by our expert pâtissiers in France,” said Jon Turonnet, foodservice sales manager at Brioche Pasquier.

“The results are a more refined style of dessert which offers intense flavours, precisely baked and beautifully presented. This type of sophisticated dessert fits perfectly with contemporary dining styles.”

The ‘Le Praliné’ is the first nut-based entremets from Brioche Pasquier, its other flavours include Le Trois Chocolats, Macaron Vanille Framboise, Opera and Le Tout Chocolat.

The product comes in a frozen 800g layered bar to be thawed and sliced into 12 to 48 portions. It is free from artificial colours and flavours as well as palm-oil and preservatives.