Preheat the oven to 180°C (360 F).
Dissolve dry yeast in lukewarm milk for about 5 minutes.
In a stand mixer fitted with the hook attachment (or by hand), mix flour, salt, sugar, butter, crème fraiche and yeast-milk mixture.
Incorporate eggs and orange blossom water and mix until perfectly combined.
Cover with a damp tea towel and let it rest in a warm place (next to a heater for example), until the dough rises and doubles in size. This should take at least 1 hour.
Butter and flour a baking pan – you could use a nice baking pan like a kugelhopf or a bundt to get a beautiful shape!
Work the dough again for a few minutes, using a wooden spatula or your stand mixer, and incorporate the pink pralines then transfer the dough evenly into the baking pan.
Cover with a damp tea towel and let it rise again for 1 hour in a warm place.
Bake at 180°C (360 F) for 30 minutes, then at 160°C (320 F) for 10 minutes. A knife should come out clean but still moist.