PRALINE, PRALIN, PRALINE: WHAT ARE THE DIFFERENCES?
Between pralin, praline and praline, how to find your way around? You have probably already come across these three words while strolling in front of pastry shop windows, dreaming in front of a chocolatier's stall or during a stroll in the streets of Lyon.
Although they have the same etymology, are made from the same ingredients and all refer to delicious sweet preparations, praline, praline and praline are 3 very distinct products. If you have ever wondered what the difference is between praline, praline and praline , come with us for a delicious and informative escapade.
Praline, a little pink confection (or almost!)
Contrary to some beliefs, pralines do not exist in nature! Pralines are small confections made from roasted hazelnuts or almonds , to which sugar syrup is added and caramelized by heating and stirring the mixture, according to the rules of the art, in a large copper turbine .
At this point, you may be wondering why pralines are pink. In fact, pink pralines are a specialty of the city of Lyon , and get their color from the addition of red food coloring! These famous pink pralines are emblematic of the City of Lights, sometimes crunchy in the praline brioches “Pralulines”, sometimes melting on the praline tarts that are on the menu of all the picturesque bouchons in Lyon.
Praline, the crunchy note in your favorite pastries
Praline is the crunchy preparation of crushed dried fruit that covers certain pastries. At first glance, praline looks like pralines that have been reduced to small pieces. The reality is slightly different, since it is generally only hazelnuts and not almonds, and the roasting of the fruit is less than for making pralines. On the other hand, the manufacturing process is similar in broad outline: the dried fruit is cooked and stirred in sugar syrup , then it is chopped to give this delicious preparation that brings a delicate crunch to icings, toppings and other creams.
Be careful not to confuse praline and praline. To make a praline, the roasted and caramelized dried fruits must be chopped, ideally by hand, and not mixed. When crushed, the hazelnuts are no longer crispy and end up forming an almost liquid paste: this is the praline.
Praline, the gourmet secret of chocolatiers
Praline is undoubtedly the most prestigious and sophisticated of these three preparations. Praline is a paste of roasted and caramelized dried fruits that is used in the composition of many pastries and confectionery, as well as in the filling of certain chocolates. It can be made with almonds or hazelnuts, and more rarely both at the same time.
To make its praline chocolates , Maison Fauchon collaborates with Pascal Caffet, Chef Chocolatier and Meilleur Ouvrier de France, for whom the science of praline holds no secrets. He knows better than anyone that to obtain a smooth, intense and slightly grainy paste, it is necessary to meticulously respect a millimeter-perfect artisanal manufacturing process.
Like pralines and pralin, the quest for the perfect praline begins with roasting the dried fruits in a copper cauldron at 150 degrees for 45 minutes. This step is essential because it allows the flavor of the hazelnut or almond to be enhanced, bringing out all its depth and subtlety.
The roasted fruits are then mixed with a sugar syrup in which they continue to cook. When the sugar has turned into caramel and then crystallized around the hazelnuts or almonds, the preparation is heated again to form a nougatine which is then broken with a hammer.
It is at this stage of the recipe that the magic happens: the pieces are then put in the blender, where they are first reduced to powder, finer and finer, then begin to form a paste .
Some pastry chefs choose to continue grinding the preparation until they obtain a perfectly smooth and very liquid dough, while other artisans seek a more rustic final result, which retains a little crunch.
When prepared to fill fine chocolates, praline must go through a final stage. Still too liquid for this use, praline must undergo the addition of cocoa butter which makes it denser and more solid.
As you will have understood, praline, pralin and praline are three monuments of pastry which, although made from roasted dried fruits, each have their own identity . If they deserve to no longer be confused, we grant you that they are similar in one point: once you have tasted them, it is difficult not to go back for more!
