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Pralines have a creamy consistency, similar to fudge. They are usually made by combining sugar (often brown), butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown color.
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is used colloquially in France and
Switzerland to refer to these various centres coated with chocolate, known simply as "chocolates" in English. In mainland Europe, the word praline is often used to mean either this nut powder or the chocolate paste made from it, which is widely used to fill
305:” by Europeans was already underway, chocolate-producing cocoa from there was originally not associated with the term. The European chefs used local nuts such as almonds and hazelnuts.
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in general. In the United
Kingdom, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.
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361:, added cream to thicken the confection, and thus created what became known throughout the American South as the praline.
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is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets.
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American pralines cooling on a marble slab. Unlike
European pralines, American pralines are made with cream.
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American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with
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chocolates, hence its use in
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French pralines, a firm combination of almonds and caramelized sugar
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or a sheet of aluminum foil greased with butter, and left to cool.
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Praline may have originally been inspired in France by the cook of
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The powder made by grinding up such caramel-coated nuts is called
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in French, which gave birth to what is known in French as
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flavor in the United States and Canada. In New
Orleans,
516:"You Say Praline, I Say Praline, and They Say Praliné"
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535:: CS1 maint: bot: original URL status unknown (
518:. Archived from the original on December 8, 2008
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384:, pralines are sometimes called "pecan candy".
365:This is then usually dropped by spoonfuls onto
465:"The Creole Confection – New Orleans Pralines"
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391:Fresh fig ice cream with pistachio praline
494:. London: Particular Books. p. 619.
590:"New Orleans Pralines – vintage.recipes"
442:"The Food Timeline: history notes-candy"
386:
276:
117:
357:, people began substituting pecans for
1245:
353:trees were plentiful. In 19th century
341:French settlers brought the recipe to
613:
492:Mastering the Art of French Cooking
13:
14:
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818:(Cantucci, Carquinyoli, Croquant)
594:vintage.recipes – Vintage Recipes
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372:"Pralines and Cream" is a common
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27:
312:, and is an ingredient in many
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243:is a common third ingredient.
1:
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337:American cream-based pralines
271:
7:
576:"the definition of praline"
395:
285:(1602–1675), with the word
10:
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297:sugar, as opposed to dark
283:Marshal du Plessis-Praslin
246:There are two main types:
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941:Almond biscuit (European)
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800:Chocolate-covered almonds
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16:Confection made with nuts
1095:Filling, topping or base
946:Almond biscuit (Chinese)
289:deriving from the name
1253:Cuisine of New Orleans
1232:Walnut and coffee cake
392:
382:Baton Rouge, Louisiana
123:
961:Berner Honiglebkuchen
390:
277:European nut pralines
257:or cream, resembling
121:
1146:Date and walnut loaf
643:and seed confections
1021:Nocciolini di Canzo
484:Louisette Bertholle
23:
551:"Belgian Pralines"
393:
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108:Media: Praline
83:European, American
19:
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1227:Tarta de Santiago
1167:Frankfurter Kranz
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774:Sesame seed candy
501:978-0-241-95339-6
447:The Food Timeline
177:
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97:Cookbook: Praline
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1207:Reshteh khoshkar
1102:Bakewell pudding
1046:Russian tea cake
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407:List of desserts
322:chocolat praliné
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56:Place of origin
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557:on 2012-03-06
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1156:Dutch letter
966:Bethmännchen
754:Panocha mani
678:Marron glacé
598:. Retrieved
596:. 2021-11-22
593:
584:
570:
559:. Retrieved
555:the original
545:
520:. Retrieved
510:
491:
480:Beck, Simone
473:
445:
438:Olver, Lynne
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37:
33:
1222:Simnel cake
1151:Dundee cake
1126:Bienenstich
996:Kourabiedes
859:Dominostein
795:Almond bark
779:Sohan asali
719:Churchkhela
488:Julia Child
355:New Orleans
324:. The word
295:caramelized
219:containing
217:confections
170:New Orleans
1247:Categories
1212:Sans rival
1187:Kransekake
1086:Mont Blanc
971:Cavallucci
924:Kaju katli
864:Frangipane
724:Florentine
600:2022-09-05
561:2008-11-19
522:2008-11-19
425:References
347:sugar cane
331:chocolates
264:A praline
223:– usually
80:Variations
1197:Pecan pie
1182:Kyiv cake
1177:Kerststol
1141:Dacquoise
1121:Bear claw
1031:Paprenjak
976:Financier
920:Nut barfi
894:Panellets
739:Nougatine
374:ice cream
367:wax paper
343:Louisiana
303:New World
272:Varieties
233:hazelnuts
36:(crushed
1158:(Banket)
1051:Qurabiya
1036:Polvorón
1011:Macaroon
1001:Ma'amoul
951:Amaretto
899:Persipan
884:Marzipan
874:Gianduja
854:Calisson
816:Biscotti
749:Panforte
734:Gozinaki
531:cite web
490:(2011).
396:See also
378:Acadiana
127:Pralines
1217:Silvana
1172:Jésuite
1136:Cassata
1111:Baklava
1041:Pignolo
1006:Macaron
986:Ghoriba
822:Stollen
809:In mass
788:Enrobed
764:Praline
709:Brittle
704:Alegría
683:Mukhwas
656:Candied
359:almonds
326:praliné
318:praliné
291:Praslin
287:praline
225:almonds
60:Belgium
38:praline
21:Praline
1079:Puréed
1026:Paçoca
981:Friand
913:Cooked
889:Nougat
840:Ground
827:Turrón
759:Pralin
714:Chikki
672:Dragée
668:Comfit
498:
380:, and
310:pralin
299:nougat
266:cookie
235:– and
229:pecans
215:) are
101:
34:Pralin
1061:Tuile
934:Baked
879:Halva
729:Gajak
688:Noghl
351:pecan
314:cakes
259:fudge
241:Cream
237:sugar
176:, and
174:Cajun
74:syrup
1106:tart
1104:and
991:Kahk
537:link
496:ISBN
349:and
255:milk
231:and
221:nuts
70:nuts
46:Type
869:Gaz
641:Nut
1249::
592:.
533:}}
529:{{
486:;
482:;
456:^
444:.
440:.
239:.
227:,
205:iː
199:ɑː
183::
181:UK
172:,
167:;
157:iː
151:eɪ
135::
133:US
72:,
926:)
922:(
674:)
670:(
633:e
626:t
619:v
603:.
578:.
564:.
539:)
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504:.
477:*
467:.
450:.
211:/
208:n
202:l
196:r
193:p
190:ˈ
187:/
163:/
160:n
154:l
148:r
145:p
142:ˈ
139:/
129:(
40:)
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