110 kg of flour, 2,000 eggs, 80 kg of butter, and 75 kg of praline are the ingredients that Jean-Paul Pignol has used to produce, in collaboration with Les Toques Blanches Lyonnaises, the world’s longest praline brioche, measuring 35 meters long, at the opening of BIG Lyon, the Biennale Internationale du Goût, at the Confluence shopping center.
We are used to this MOF setting records, especially after creating the longest sausage in 2014, and the largest galette de Rois in 2015.
Author: Catherine Tremblay
Last Updated:
Views: 5943
Rating: 4.7 / 5 (47 voted)
Reviews: 86% of readers found this page helpful
Name: Catherine Tremblay
Birthday: 1999-09-23
Address: Suite 461 73643 Sherril Loaf, Dickinsonland, AZ 47941-2379
Phone: +2678139151039
Job: International Administration Supervisor
Hobby: Dowsing, Snowboarding, Rowing, Beekeeping, Calligraphy, Shooting, Air sports
Introduction: My name is Catherine Tremblay, I am a precious, perfect, tasty, enthusiastic, inexpensive, vast, kind person who loves writing and wants to share my knowledge and understanding with you.