The difference between praline, praliné and praline | FAUCHON Paris (2024)

The praline is undoubtedly the most prestigious and sophisticated of these three preparations. Praline is a paste of roasted and caramelised dried fruit that is used in many pastries and confectionery, as well as in the filling of certain chocolates. It can be made from almonds or hazelnuts, and more rarely from both.

To make its praline chocolates, Fauchon works with Pascal Caffet, Chef Chocolatier and Meilleur Ouvrier de France, for whom the science of praline has no secrets. He knows better than anyone that to obtain a smooth, intense and slightly grainy paste, a meticulous handcrafted production process must be followed.


Like pralines and praline, the quest for the perfect praline begins with the roasting of the dried fruit in a copper cauldron at 150 degrees for 45 minutes. This stage is essential as it allows the taste of the hazelnut or almond to be brought out to its full depth and subtlety.

The roasted fruit is then mixed with a sugar syrup in which it continues to cook. When the sugar has turned into caramel and crystallised around the hazelnuts or almonds, the preparation is heated once more 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 into a blender, where they are first reduced to a powder, finer and finer, and then start to form a paste.

Some pastry chefs choose to grind the mixture further until it is perfectly smooth and very liquid, while other artisans seek a more rustic end result that retains some crunch.

When prepared for use in fine chocolates, the praline must go through a final stage. Still too liquid for this use, the praline must undergo an addition of cocoa butter which makes it denser and more solid.

You will have understood that praline, pralin and praliné are three monuments of pastry making which, although they are made from roasted dried fruit, each have their own identity. Although they deserve to be distinguished from each other, they are similar in one respect: once you have tasted them, it is difficult not to return!

The difference between praline, praliné and praline | FAUCHON Paris (2024)

FAQs

Is it praline or praline? ›

The powder made by grinding up such sugar-coated nuts is called pralin. When this powder is mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as praline belge, Belgian chocolates.”

What are the different types of pralines? ›

Although the earliest pralines have been around for centuries, today, there are three main different types that have developed through the ages: the French praline, the American praline, and the Belgian praline.

What is a praline in France? ›

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.

What's the difference between nougat and praline? ›

Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.

What is another name for a praline? ›

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.

What is pralines in French to English? ›

praline (amande):

sugared almond.

What is the difference between pecan pralines and pralines? ›

For one, pecan pralines are a patty-shaped candy made from pecans and several other ingredients, typically sugar, butter, and cream. Praline pecans, on the other hand, are individual pecan nuts with a praline-flavored coating.

What is the difference between praline and Belgian praline? ›

A praliné is a paste that is a mixture of nuts, chocolate and sugar. While in Belgium, a 'praline' is defined as a filled chocolate candy.

What does praline stand for? ›

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

What is a praline in Europe? ›

The French version, the O.G. praline, is a firm combination of almonds and caramelized sugar. These candied almonds can be ground into a powder called "pralin" that is used to fill the Belgian chocolates.

What is the dessert of France? ›

1. Crème brûlée. Crème brûlée is arguably the most well-known French dessert outside of France, a staple on menus from Paris to New York. Its popularity comes from its elegant simplicity - a rich, creamy custard capped with a brittle burnt sugar crust.

Why is French praline red? ›

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.

What are the two types of nougat? ›

' There are two types, the traditional crunchy black nougat made without eggs and the soft white nougat such as the famous Nougat de Montélimar, made with Lavender honey, almonds and pistachios in the ratio of at least 30% almonds, or 28% almonds and 2% pistachios, and 25% honey of the sugar content.

What is the difference between nougat? ›

The two types of French nougat are Nougat de Montélimar, which is soft white nougat, and Nougatine which is a hard black nougat. While they may taste and look different, they both remain a nougat. (Keep reading so you can better understand the differences before you buy a box of nougat for your holiday candies.)

What's the difference between nougat and nougatine? ›

“Nougatine” refers to a clear or light-brown nut-based bark obtained by cooking sugar until converted into caramel. (Not to be confused with nougat which is a sweet made from egg whites, sugar, honey and nuts).

How do you pronounce the flavor praline? ›

One is “pray-lean.” That's a favorite pronunciation in Georgia and surrounding states. The other is “prah-lean.” That's what you're most likely to hear in Louisiana and along the Gulf Coast.

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