A new recipe proposed by Aziza, the culinary creator of Maison Masmoudi.

Assida Praline

Mouled is probably my favorite holiday. Of course, it's a foodie party. Assida is a pleasure to prepare, to serve, to share, to taste.

And, as usual, I like to personalize my recipe. My magic ingredient for a unique Assida is Masmoudi praline with hazelnut, almond or pistachio. THE Praliné Masmoudi brings the delicious taste of our dried fruit praline recipe.

Follow my recipe to have a tasty Assida, easy to make, and which will stand out from all the others.

Ingredients :

200g Praline Masmoudi (hazelnut, almond or pistachio)

60 cl of milk

20 cl of sweetened condensed milk

30 g of sifted flour

Featured products :

Praliné Masmoudi , prepared according to our recipe, is a hazelnut, almond or pistachio paste. I love its texture and taste. I also love that it is additive-free, preservative-free, and palm oil-free.

I use and abuse it to add a special note to my sweet preparations, my brunches, and even a quick dessert with a spoon.

Preparation :

One of the joys of Assida is being able to use pretty bowls of different shapes and colors for serving. Besides, I always take the opportunity to buy new bowls to add to my collection. I place them on the table before starting the preparation because the Assida must be poured very quickly, as soon as it is off the heat.

To prepare Assida, it is best to use a heavy-bottomed pot or saucepan. This allows for better heat distribution and uniform cooking.

I start by mixing the Masmoudi Praliné and all the ingredients in the saucepan which I put to cook over low heat.

Be sure to stir constantly to avoid lumps forming in the preparation.

As soon as bubbles begin to rise to the surface, I remove the pan from the heat, stirring constantly.

I pour the Assida into the prepared bowls and let it cool.

When the Assida has cooled, I begin decorating the bowls, a task to do as a family. Everyone has their own style and preferences.

You can add pastry cream or not, decorate with ground, crushed or whole dried fruits. Everything is allowed!

This recipe makes 6 bowls of Assida.

Idea Plus:

In the spirit of tradition, I sometimes perfume Assida with rose or geranium water. Masmoudi .