Egg Roll Crunch Praliné with our Shokupan Toast at @papadamournyc. I’ve always loved hazelnut praliné, made with caramelized toasted hazelnuts nuts that are puréed to create a smooth and creamy spread. Sometimes we’ll add feuilletine, or French wafer crisps, to give it a bit of crunch. When it came time to create our Papa d’Amour menu, I realized that one of my favorite snacks, Hong Kong-style egg roll wafers, have a similar texture when crushed up into a million tiny flakes. So we folded them into our homemade hazelnut praliné, served alongside buttered shokupan toast with a bit of Maldon sea salt to finish. These days, it’s one of my go-to breakfasts with a cup of coffee.