Praline

Praline (US /ˈpreɪliːn/; UK /ˈprɑːliːn/) is a form of confectionery containing at a minimum nuts and sugar; cream is a common third ingredient.

There are two main types:

  • French pralines, a firm combination of almonds and caramelized sugar.
  • American pralines, a softer, creamier combination of syrup and pecans, hazelnuts or almonds with milk or cream, resembling fudge.

    • Belgian pralines consist of a chocolate shell with a softer, sometimes liquid, filling, traditionally made of different combinations of hazelnut, almonds, sugar, syrup and often milk-based pastes. These high-fat, low-melting point chocolates are at the luxury end of Belgian chocolate and represent an important product of many Belgian chocolatiers.

    A praline cookie is a chocolate biscuit containing ground nuts.

    Varieties

    European nut pralines

    As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598–1675), early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. Although the New World had been discovered and settled by this time, chocolate-producing cocoa (native to the New World) was originally not optionally associated with the term. The European chefs used local nuts such as almonds and hazelnuts.

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    This page contains text from Wikipedia, the Free Encyclopedia - https://wn.com/Praline

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