Cookbook:Praline

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Recipes | Ingredients

Praline à l'arachide (peanut brittle)

Praline is a confection consisting of nuts, usually almonds, enrobed with boiled sugar.

It is often credited to the chef of the Maréchal de Plessis-Praslin.

This praline is also used in a crushed form called pralin which is used in desserts and pastries. When this is mixed with chocolate, it becomes praliné, in French, which gave birth to pralines belges, Belgian chocolates.

Recipes[edit | edit source]