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.[1] Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.[2] Although the colonisation of the Western Hemisphere “New World” by Europeans was already underway, chocolate-producing cocoa from there was originally not associated with the term. The European chefs used local nuts such as almonds and hazelnuts.
The powder made by grinding up such caramel-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.[3] After this powder has been mixed with chocolate, it becomes praliné in French, which gave birth to what is known in French as chocolat praliné. The word praliné is used colloquially in France and Switzerland to refer to these various centres coated with chocolate, known simply as "chocolates" in English.[4] In mainland Europe, the word praline is often used to mean either this nut powder or the chocolate paste made from it, which is widely used to fill chocolates, hence its use in Germany, the Netherlands and Belgium to refer to filled chocolates in general.[5] In the United Kingdom, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines.
American cream-based pralinesedit
French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. In 19th century New Orleans, people began substituting 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 (often brown), 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 color. This is then usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.[2][6][7]
"Pralines and Cream" is a common ice cream flavor in the United States and Canada. In New Orleans, Acadiana, and Baton Rouge, Louisiana, pralines are sometimes called "pecan candy".
praline, confection, pralines, orleans, cajun, ɑː, confections, containing, nuts, usually, almonds, pecans, hazelnuts, sugar, cream, common, third, ingredient, pralinepralin, crushed, praline, typeconfectioneryplace, originbelgiummain, ingredientsnuts, syrupva. Pralines US ˈ p r eɪ l iː n New Orleans Cajun and UK ˈ p r ɑː l iː n are confections containing nuts usually almonds pecans and hazelnuts and sugar Cream is a common third ingredient PralinePralin crushed praline TypeConfectioneryPlace of originBelgiumMain ingredientsnuts syrupVariationsEuropean AmericanCookbook Praline Media Praline American pralines cooling on a marble slab Unlike European pralines American pralines are made with cream 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 A praline cookie is a chocolate biscuit containing ground nuts Praline is usually used as a filling in chocolates or other sweets Contents 1 Varieties 1 1 European nut pralines 1 2 American cream based pralines 2 See also 3 ReferencesVarieties editEuropean nut pralines edit 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 1 Early pralines were whole almonds individually coated in caramelized sugar as opposed to dark nougat where a sheet of caramelized sugar covers many nuts 2 Although the colonisation of the Western Hemisphere New World by Europeans was already underway chocolate producing cocoa from there was originally not associated with the term The European chefs used local nuts such as almonds and hazelnuts The powder made by grinding up such caramel coated nuts is called pralin and is an ingredient in many cakes pastries and ice creams 3 After this powder has been mixed with chocolate it becomes praline in French which gave birth to what is known in French as chocolat praline The word praline is used colloquially in France and Switzerland to refer to these various centres coated with chocolate known simply as chocolates in English 4 In mainland Europe the word praline is often used to mean either this nut powder or the chocolate paste made from it which is widely used to fill chocolates hence its use in Germany the Netherlands and Belgium to refer to filled chocolates in general 5 In the United Kingdom the term can refer either to praline the filling for chocolates or less commonly to the original whole nut pralines American cream based pralines edit French settlers brought the recipe to Louisiana where both sugar cane and pecan trees were plentiful In 19th century New Orleans people began substituting 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 often brown 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 color This is then usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter and left to cool 2 6 7 Pralines and Cream is a common ice cream flavor in the United States and Canada In New Orleans Acadiana and Baton Rouge Louisiana pralines are sometimes called pecan candy nbsp Fresh fig ice cream with pistachio pralineSee also editList of cookies List of desserts nbsp Food portalReferences edit Olver Lynne The Food Timeline history notes candy The Food Timeline a b The Creole Confection New Orleans Pralines Beck Simone Louisette Bertholle Julia Child 2011 Mastering the Art of French Cooking London Particular Books p 619 ISBN 978 0 241 95339 6 You Say Praline I Say Praline and They Say Praline Archived from the original on December 8 2008 Retrieved 2008 11 19 a href Template Cite web html title Template Cite web cite web a CS1 maint bot original URL status unknown link Belgian Pralines Archived from the original on 2012 03 06 Retrieved 2008 11 19 the definition of praline New Orleans Pralines vintage recipes vintage recipes Vintage Recipes 2021 11 22 Retrieved 2022 09 05 Retrieved from https en wikipedia org w index php title Praline nut confection amp oldid 1211379510, wikipedia, wiki, book, books, library,
