Can you believe this little marvel has quite a history behind it! It all started in the 17th century when a certain Clément Jaluzot, the head chef of the Marshal of Plessis-Praslin, had the brilliant idea to coat almonds in caramel. Back then, there were no roses in sight; our pralines proudly sported a caramel color. It was only in the 19th century that praline decided to undergo its colorful revolution.
Pink, a matter of seduction
So, why pink? Some say it's to pay homage to the beautiful rose gardens of the Rhône. Others think it's simply to make caramelized sugar look more appetizing. Whatever the reason, the result is here: a pink praline that turns heads!
Voir cette publication sur Instagram
When it comes to the recipe, it's quite simple: we take some plump almonds, coat them in pink caramel, and voilà, it's done! But be careful, getting that perfect pink hue is quite an art. Add too much coloring and you end up with a sour candy; not enough, and you're left with a pale, dull pink... Fortunately, our pastry chefs in Lyon have been mastering this technique for a long time!
The pink praline, a true Lyonnaise star
And in Lyon, the pink praline is everywhere: at weddings, baptisms, and so on! It's truly a must-have in the city, and the people of Lyon have fully embraced it, using it in all sorts of culinary creations. The star? The famous “Praluline”, a brioche filled with pink pralines that delights the taste buds (even though it actually comes from Roanne). And one thing is for sure: once you...'on it has flavor, we can't get enough of it...'