Crème praliné aux Noisettes
As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598-1675) early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.
The powder made by grinding up such sugar-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.
Crème praliné aux Noisettes
As originally inspired in France at the Château of Vaux-le-Vicomte by the cook of the 17th-century sugar industrialist Marshal du Plessis-Praslin (1598-1675) early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.
The powder made by grinding up such sugar-coated nuts is called pralin, and is an ingredient in many cakes, pastries, and ice creams.