October 09, 2024 Reading time: 5 Minutes Confiserie-Stories
The big questions #3
What is actually meant
by praline?
What exactly is a praline? We would like to answer this question today and also find out how it was created in the first place.
What is the sehlf life of pralines? Are there chocolates without sugar? What is the best recipe? — As people who are involved in the confectionary trade on a daily base, we Lauensteiners are often asked sweet questions in our private lives.
Some are of a very practical nature, others are culinary and some are almost philosophical.
In any case, they seem to be of general interest, which is why we now regularly answer the most common ones here.
Some are of a very practical nature, others are culinary and some are almost philosophical.
In any case, they seem to be of general interest, which is why we now regularly answer the most common ones here.
Today's topic: What is meant by “praline”?
Today, the term “praline”
is clearly defined:
The praline or praliné is a chocolate confection filled with nougat, nuts, liqueur and/or marzipan. It must contain at least 25 percent chocolate and can be eaten in one or two bites.Pralines are considered the pinnacle of the art of chocolatier due to their elaborate production.
What is a praline? And who invented them?
From truffles to molded chocolates, today there are many different subtypes of this elaborate, handcrafted sweet treat.But before we look at the pure definition of the term, let's take a brief look at its origins, which are the subject of various myths.
One of them attributes the invention to the German cook of the Count of Plessis-Praslin (1598-1675):
While the count was engaged in a long negotiation, the cook coated sugared nuts - a common snack in high circles - with chocolate and served them as “praline”.
A less flattering version revolves around the same cook.
It says that his kitchen boy, after being slapped by the master, spilled caramelized sugar over roasted almonds.
The cook spontaneously served this to the count, who had previously asked for dessert.
It says that his kitchen boy, after being slapped by the master, spilled caramelized sugar over roasted almonds.
The cook spontaneously served this to the count, who had previously asked for dessert.
And what is the difference between a truffle and a praline?
A glance at the Lauensteiner range alone shows that the praline gives us almost infinite creative scope. Like the cut praline, the truffle is also a subspecies.
This is usually spherical and often has an uneven surface. Incidentally, it has both of these features in common with the noble mushroom of the same name, which enjoys similar esteem in gourmet circles. The truffle is usually made using hollow chocolate balls, which are first pre-molded in our factory and then filled once they have cooled. The filling is usually based on a so-called ganache. Finally, the truffles are dipped in chocolate again and decorated or rolled in cocoa or fruit powder.
The crowning glory of
the art of chocolatier
