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Vegan Pistachio Streusel

Pistachio Praliné

Chef Lauren V. Haas has designed a praliné that celebrates the purity of Sicilian pistachios by pairing them with a clean, high-temperature caramel.

It is a technical feat that results in a liquid-gold texture, offering a sophisticated balance between roasted nuttiness and a crisp, crystalline sweetness.

Explore the recipe today!

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the...

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