Praline

Praline (French praliné) is a classic confectionery paste made of nuts (most often almonds or hazelnuts) roasted and caramelised in sugar, and then ground to a paste-like, slightly grainy consistency. It is one of the cornerstone flavours of European, especially French and Belgian, confectionery.

The technology is simple but gives a rich result: the nuts are covered with hot caramel, left to set on a slab into a brittle shard, and then ground in a mill. Depending on the degree of grinding, either a crisp nut crumb (croquant) or a smooth oily paste is obtained. The flavour of praline is rich, nutty-caramel, with pleasant toasted notes and a deep sweetness. Praline is exceptionally versatile: it is the classic filling for chocolate sweets (not for nothing are Belgian sweets themselves often called “pralines”), it is added to creams, mousses, ganache, and ice cream, cakes are layered with it, and it is used for decoration. Praline is combined with chocolate and cream, giving desserts depth and refinement. This ancient, elegant nut paste is one of the best-loved flavours in the world of sweets, a true classic of the confectionery art.