Praline
Praline
Praline (/ˈprɑːliːn/; French: [pʁalin]) is a form of confection containing at a minimum culinary nuts and sugar; cream is a common third ingredient.
Etymology
The term "praline" is derived from the French word "pralin", which is a combination of the words "praslin" and "praliner". The term was first used in the 17th century and is believed to have been named after the French diplomat César, duc de Choiseul, comte du Plessis-Praslin.
Variations
There are three main types: Belgian pralines, French pralines, and American pralines.
- Belgian pralines are made with a chocolate shell filled with a softer, sometimes liquid, filling.
- French pralines are a combination of almonds and caramelized sugar.
- American pralines also contain cream and are softer and creamier, resembling fudge.
Related Terms
- Confectionery: The art of making confections, which are food items that are rich in sugar and carbohydrates.
- Caramelization: The browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.
- Fudge: A type of confectionery which is made by mixing sugar, butter and milk, heating it to the soft-ball stage at 240 °F (116 °C), and then beating the mixture while it cools so that it acquires a smooth, creamy consistency.
External links
- Medical encyclopedia article on Praline
- Wikipedia's article - Praline
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