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Praline, 300 g
Praline, 300 g
A Touch of Indulgence with Praline Paste
Made from a perfectly balanced blend of almonds, hazelnuts, and caramelized sugar ground into a smooth paste, praline is ideal for filling pastries, flavoring creams, topping ice creams, or enriching mousses. A must-have for any dessert lover!
€14.00
How to Enhance Your Dishes with Praline Paste
Add a sweet or original twist to your culinary creations with praline paste. This smooth, nutty blend is ideal for elevating your favorite desserts like brownies, cookies, or cupcakes, offering a rich hazelnut flavor. It can also bring an unexpected yet delightful touch to savory recipes.
Recipe Ideas with Praline Paste
- - Praline Tart: spread the praline paste over a baked tart shell and top it with fresh fruit or chocolate shavings for an elegant and flavorful dessert;
- - Praline Brownies: swirl the praline paste into your brownie batter before baking for a richer, more indulgent version of this classic treat;
- - Praline Ice Cream: incorporate praline paste into your homemade ice cream base to achieve a creamy, intense flavor with crunchy praline bits;
- - Praline-Filled Cookies: place a spoonful of praline paste in the center of chocolate chip cookie dough before baking for a molten praline heart;
- - Praline Truffles: mix praline paste with melted chocolate and heavy cream to create a ganache, shape into balls, then roll in cocoa powder, chopped nuts, or powdered sugar.
The Sweet Allure of Praline
With its enchanting aroma of roasted hazelnuts and almonds, praline conjures comforting memories of home baking. Its rich, smooth flavor adds elegance and indulgence to every dish.
The Nutty Origins
Hazelnuts come from the Corylus avellana shrub, part of the Betulaceae family, which bears both male and female flowers, allowing for cross-pollination. Almonds, on the other hand, are harvested from the almond tree, Prunus dulcis, of the Rosaceae family, which blooms in early spring. Both nuts are celebrated for their delicate taste and nutritional benefits.
The Origins of Praline
The term “praline” dates back to around 1680 and is associated with César de Choiseul, Count of Plessis-Praslin. His chef, Clément Lassagne, is said to have created the treat after being inspired by caramelized sugar scraps scraped by a kitchen apprentice. Thus, the “prasline” was born. Later, Choiseul settled in Montargis and founded the renowned Maison de la Praline.
| Price/kg | 0 |
|---|---|
| Allergen | Fruits à coque / Nuts |
| Ingredients | sugar 50%, ALMONDS 25%, HAZELNUTS 25%. |
| Possible traces of other nuts. | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 2175.5 kJ / 521.2 kcal VN Matière grasse (fat) : 29.3 g Dont acide gras saturés (of which saturated fat) : 3.1 g VN Glucides (carbohydrate) : 52.2 g Dont sucres (of which sugars) : 51.9 g VN Protéines (protein) : 9.2 g Vn Sel (salt) : 0.01 g |
| Contenance | 300g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
