There seems to be at least three different versions of the praline. Let's try to understand some of the differences and history.
European nut pralines
We trust that the praline may have originally been discovered in France. It was probably an accident or the work of Clement Lassagne, who worked for Marshal du Plessis-Praslin (1598–1675), and it was named in his honour.
The first pralines would have most likely been whole almonds that had been caramelised sugar, as opposed to a dark toffee like sheet of caramelised sugar covering roasted nuts like almonds or hazelnuts. The powder made by grinding up these caramel-coated nuts is then called praline. Today it is used as an ingredient in cakes, pastries and ice creams. When the powder is mixed with chocolate, it becomes what we name praliné in French, and it gave birth to what is now known in French as chocolat praliné.
Belgian soft-centre pralines
Pralines coming from Belgium are also known as belgian chocolates, belgian chocolate fondants and chocolate bonbons in English speaking countries. It applies to chocolate (if from Belgium usually a quality, branded lower-melting point Belgian chocolate) filled with a soft centre.
Jean Neuhaus was a Swiss with Italian roots. When he arrived in Switzerland, Jean's family changed its name from Casanova to Neuhaus. He wanted to become a doctor to help people and so he went to study medicine in Grenoble. He failed mainly because the sight of blood made him feel ill. He then moved to Brussels in 1857. He opened a pharmacy in the Queen's Gallery. To tempt his customers, Neuhaus covered his medicines with a fine layer of chocolate (a spoonful of sugar). His grandson Jean Neuhaus II, introduced chocolate pralines as a chocolatier, in 1912, and the rest is history as they say.
Today there are lots of different types and shapes: mostly consisting of a chocolate shell with a softer filling sometimes layered. Confusion arises over the use of the word praline in Belgium it can refer to a traditional praline filling common acrosss Europe caramelised hazelnuts or almonds ground into a paste, sometimes with condensed milk or cream described as praliné. Both are amazing. In 1915, Louise Agostini, Jean Neuhaus Jr.'s wife, invented an elegant gift box to protect and present the chocolates. The ballotin has gone on to be a standard in chocolate packaging.
American cream-based pralines (pecan candy)
In the 19th century French settlers brought a recipe to Louisiana, where both sugar cane and pecan trees were plentiful. New Orleans, emancipated black women substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline.
Pralines have a creamy consistency, similar to fudge. They are usually made by combining sugar, 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 colour. This is then usually dropped by spoon onto wax paper or aluminium foil greased with butter, and cooled.
FAQs
In 1727, the praline was introduced in New Orleans by French settlers. It was brought by Ursine nuns who helped young women prepare for marriage. As part of their training, the nuns taught these women to make pralines from scratch.
What is the history of the sweet praline? ›
French settlers brought this recipe over to America – predominantly Louisiana – where both sugar cane and pecan trees were plentiful and could be harvested most easily. French Pralines could be found in American print publications and was chronicled within Louisiana food culture by the early and mid-18th century.
What are some fun facts about pralines? ›
In Louisiana, especially New Orleans, the name praline applies to candies made with pecans in a coating of brown sugar sold by Creole women known as pralinières. Even before the Civil War and Emancipation, pralines were an early entrepreneurial vehicle for free women of color in New Orleans.
What is the history of the Belgian praline? ›
To delight his customers in the apothecary, Jean Neuhaus first thought about covering medicines with the finest chocolate. In 1912, his grandson evolved this idea into the Belgian praline as we know it today: chocolate filled with delight instead of medicine.
Are pralines a New Orleans thing? ›
What are Pralines? A signature sweet of New Orleans, Pralines are unique candied treats adored by natives and visitors alike. Described as the nuttier cousin to fudge and known to melt in your mouth, pralines come in many shapes, sizes, colors and flavors.
Who started pralines? ›
Praliné, a type of creamy filling, is made from crushed almonds, hazelnuts or other nuts combined with boiled sugar, vanilla and cocoa (and sometimes cocoa butter), reminiscent of the original praline invented by Clement Lassagne in 1636.
What state is known for pralines? ›
THE TASTE OF LOUISIANA
New Orleans is famous for many things, including pralines. Our century old method has made our pralines the favorite in the Crescent City. Pralines have been traditional treats for many years, and we are proud to continue that tradition at New Orleans Famous Praline Company.
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's the difference between a praline and a 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. Note that the term 'praline' is of Belgian origin.
How did pralines get their name? ›
Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word praline deriving from the name Praslin. Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.
Louisiana Praline Company and MiMi's delightful pralines melt-in-your-mouth creaminess makes these the “best ever” praline you can find. The unique homemade taste is rich and creamy in texture and is overflowing with fresh pecans.
What is the history of Aunt Sally's pralines? ›
Aunt Sally's Pralines was founded by our family in the tightly-knit French Creole community of New Orleans in the early 1900s. Nearly a century ago, our founding family members, Diane and Pierre Bagur, lit a fire under a copper pot to bring our family's confectionary culture and love of New Orleans to the world.
What the heck is a praline? ›
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.
