Recipes

Pink Praline

How To Make Pink Praline - Bruno Albouze - THE REAL DEAL

Pink Praline Recipe

Pink pralines or praliné roses are unique to Lyon; a city in east-central France. Yet, the story behind the sweet’s rosy pink color remains a bit of a mystery. Great for Easter time, enjoy them as candies and for a touch of whimsy on floating island and plated desserts. Mixed in the brioche dough and it will be called the ‘Brioche St genix’ a specialty from Saint-Genix-sur-Guiers in Savoy. Not to mention one of the greatest Lyon’s sweet creation: The Pink Praline Tart. These delectable candies can be found online but they come with a price tag, so it worth the work to make them at home; surprisingly doable!. They last for months if stored in an airtight container. The trick to making true praline is to add the sugar in three stages. Professionals, cook candied nuts in copper bowls, turning it over the flame ensuring a perfect sugar coating. A good grade sauté or frying pan will do the trick at home though.

Pink Candied Almonds* Yields: 1.5lb. (700g).
8.3 ounces (250) whole almonds
2 tsp (10ml) orange blossom water or rose water
1 lb. (450g) granulated sugar divided into 3x5 oz (150g) portions
1/2 cup (125g) water divided into 3x1.5oz (40ml) portions
Red food coloring, preferably professional grade and natural.

*After each stage, all utencils and pans should be cleaned to avoid premature syrup crystallization. To do it fast, fill pans with water, cover and bring to a boil and set to a simmer for about 15 minutes or so.

Method
In a saute or frying pan, place one-third of the water (1.5oz/40ml) and sugar (3oz/150g). Add a few drops of red coloring. Bring to a boil. When large bubbles begins forming, throw in the almonds stirring constantly and shaking the pan. Add flavoring. The syrup will begin to crystallize; keep stirring so that the nuts are well coated in sugar. At some stage, some of the sugar wont adhere to the nuts, and it looks like powdered pink sugar. Allow it to melt slightly so that it coats the nuts again. Transfer the contents of the pan onto a baking tray lined with silicone mat or parchment paper. Set the nuts aside and save remaining pink sugar. Clean up all utensils and pans. Place the remaining pink sugar in a saucepan and add the second-third of the sugar and water. Add a couple of drops of red food coloring if necessary. Stir it, cover with a lid and bring to a boil – after 2 minutes boiling, remove the lid and conitnue to cook until temperature reaches 255ºF (124ºC). When the syrup is almost at the desired temperature, switch on the burner below the cleaned pan and add nuts. Pour the syrup over the nuts, stirring as you pour. Coat the almonds well on high heat. Yet, the syrup will once again beguin to cristalized. Lower the heat if necessary. Allow the sugar that does not coat the almonds to melt; continue stirring. Do not over cook. Transfer the contents of the pan onto a baking tray lined with silicone mat or parchment paper. Set the nuts aside and save remaining pink sugar. Repeat the last step one more time with the remaining water and sugar.
Preheat oven to 160°F (70°C) and dry out the pink praline for about 50 minutes. Let cool. Enjoy!.