French Praliné (caramelized nuts butter) - The Pastry Nerd (2024)

FAQs

What is a French praline? ›

confection. Also known as: pralin. Written and fact-checked by. praline, in French confectionery, a cooked mixture of sugar, nuts, and vanilla, often ground to a paste for use as a pastry or candy filling, analogous to marzipan; also, a sugar-coated almond or other nutmeat.

American praline: a creamy, fudge-like confection featuring a cluster of pecans coated with a caramelized mixture of brown sugar, granulated sugar, cream (or milk or evaporated milk) and butter. Though pralines are popular across the Southern U.S., they're most often recognized as a New Orleans specialty.

Hazelnut praline paste is an originally French spread made from hazelnuts and caramel. In my recipe, I use toasted and de-skinned hazelnuts, and a “wet caramel” where the sugar is cooked with a few tablespoons of water until caramelised to a deep amber colour.

Pralines (US: /ˈpreɪliːn/; New Orleans, Cajun, and UK: /ˈprɑːliːn/) are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar.

pra·​line ˈprä-ˌlēn ˈprā- ˈprȯ- : a confection of nuts and sugar: such as. a. : almonds cooked in boiling sugar until brown and crisp.

Praliné is a nut-based paste used widely in pastry-making. It's not to be confused with praline, which is a candy coated with caramelized sugar.

Butter Pecan-Flavored Treats Tend To Be More Crunchy Than Chewy. Pralines and cream ice cream often features actual praline candy pieces mixed in with the cream, providing a chewy surprise in every bite. You can also add caramel sauce to the ice cream mixture, making for a perfectly gooey, fudgy dessert.

Being that pecans are the main ingredient; the snack contains essential vitamins & minerals, can aid in long-term heart health, can be enjoyed by gluten intolerant consumers, can provide a high number of antioxidants, and can supply a large amount of protein & fiber.

Caramelized Pralines is a decadent and mouthwatering dessert fragrance oil. Notes of sea salt, caramelized sugar, and rich brown sugar envelope the nutty pecan and hazelnut.

Pralines have a lot in common with nut brittle, with the difference being mostly in the addition of cream and the cooking temperature––the sugary syrup used to coat pralines is heated to a soft-ball consistency, a lower temperature than the hard-crack stage of peanut brittle.

Why are French pralines pink? ›

In the 18th century, a Lyonnais pastry chef was apparently inspired by the rose gardens in the Rhône region and tinted his pralines in a similar pink in his copper-mixing machine. This proved to be a hit with customers and the rose-coloured praline tart was born.

The white spots are a natural process called crystallization. Because our pralines are made with NO preservatives, the white spots occur over time as the cooked sugar returns to its original crystal form. The process begins as soon as the candy leaves the pot, and does not affect flavor.

Other terms for pralines include pecan pralines, pecan candy, plarines and pecan patties, to name a few. Modern day New Orleans pecan pralines are not very different than the ones made one hundred years ago.

Pralines can also be chocolate cookies that contain the ground powder or nuts, and are usually very thin and crispy. Marzipan is made of sugar or honey and almond meal, or ground almonds made into a paste, with flavors sometimes augmented with almond oil or extract.

The French version of praline chocolate is made with a combination of ground almonds and sugar that is cooked until it forms a smooth, creamy paste. This paste is then used as a filling for chocolates, which are often coated in milk or dark chocolate.

But the New Orleans praline — that confection consisting of sugar, milk, butter, and pecans, with a taste like some nuttier cousin of fudge — is so much more than tourist fodder.

Pralines, also known as Belgian chocolates, Belgian chocolate fondants or chocolate bonbons, are cases of chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre.

A smooth praline is a luscious, creamy blend of finely ground roasted hazelnuts, sugar and chocolate. The noisette masquee is milk chocolate praline with a whole luxury hazelnut.