The recipe for the pink praline.
If it stands out today as a Lyon specialty, the praline was not born in the capital of Gaul!
This is a myth that is collapsing… It was invented in Montargis in the 17th century.
In 1630, convinced that his recipe was going to be all the rage and make him rich, he left office and opened his shop, the Maison de la Prasline. At the time, prasline, with an "s", was not pink, but brown. It is with the addition of a dye, cochineal, that it will later take on its pink hue.
It was to a couple of innkeepers from Savoie, the Labullys, that we then owe the idea of incorporating pralines into a brioche, in the middle of the 19th century. The praline which then loses its “s” arrives in Lyon around 1900, with this famous brioche whose recipe has been registered. Another famous recipe will give a boost to the praline, a tart invented in the 1970s by the great chef Alain Chapel.
The recipe for the pink praline: Ingredients :
- 1 cup of almonds (you can add hazelnuts)
- 1 cup of sugar
- 1 cup of water
1. Heat the 3 ingredients in a pan, stirring constantly.
2. After a few minutes, turn off the heat and continue mixing until a kind of white sand forms around the almonds.
3. Rekindle the heat and brown for 15 minutes.
