Today the riders make their way through the Alps. Typical in the bakeries across these mountains is a pastry filled with pink candied almonds. The brioche aux praline originated near Lyon in 1955, and quickly spread throughout the region. Guillaume visits the bakery of Philippe Marc Jocteur, a master of the pink praline. Guillaume learns about working with these colourful candled nuts before making the original soft and buttery brioche aux praline.