Praline

Pralin is a must-have in pastry making. In the Terre Exotique team, everyone has a box of this pralin on their kitchen shelf!

What Dishes to Use Pralin In?

• - Chocolate Pralin Cookies : before baking your cookies, add a pinch of fleur de sel and a pinch of pralin;
• - Brownie: add 1 tablespoon of pralin to your brownie batter before placing them in the oven;
• - Pralin Brioche : add 1 tablespoon of pralin to your brioche dough before baking it;
• - Plain Yogurt: sprinkle 1 teaspoon of pralin into your yogurt before enjoying it;
• - Pralin Shortcrust Pastry : when making shortcrust pastry, add 1 tablespoon of pralin and knead by hand.

The Sweet and Childhood Aromas of Pralin

Pralin is both crunchy and sweet. Its comforting aromas of hazelnut and almond intertwined make this pralin a perfect match for the sweet flavors of our childhood.

Where Does Terre Exotique Pralin Come From?

Terre Exotique pralin is made of caramelized hazelnut pieces. The hazelnuts in this pralin are of French origin. Hazelnut is one of the nuts richest in protein, vitamin E, and antioxidants. It is the fruit of the hazel tree, botanically known as Corylus avellana. It is noteworthy that in botany, the term hazelnut refers to the fruit in its entirety, including the shell, the kernel, and its pericarp. Indeed, the fruit itself, stripped of its pericarp, is called almond. Usually, hazelnuts grow in groups of 2 to 6 fruits. Just before maturity, the shell begins to crack and dry, allowing the pericarp to dry in turn. Hazelnuts mature between the months of August and September.

Pralin, Praline, and Praline, What Are the Distinctions?

No, pralines do not grow on trees! How to distinguish and no longer confuse pralin, praline, and praline, we explain everything here. Pralin is simply a mixture of chopped hazelnuts that can be mixed with a sugar syrup. It is sprinkled on any sweet preparation. Praline, on the other hand, was born in 1636, according to Stéphane Bonnat, a renowned chocolate artisan, thanks to the invention of the Duke of Praslin who would have himself developed the recipe near Montargis. But the pink praline that we all know, visible in the Lyon shop windows on the brioches of the bakeries, also called Pralulines, was invented by Auguste Pralus in 1955.

To finish, praline, whose confection process is the most complex, is the indispensable ingredient for chocolate artisans. Hazelnuts, almonds, or walnuts are roasted, then mixed with sugar and water to cook them in a syrup. The sugar is allowed to crystallize, then blended until a smooth and creamy paste is obtained. Praline is the essential ingredient of the famous Paris-Brest.