praline


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pra·line

 (prä′lēn′, prā′-)
n.
1. A confection made of nut kernels, especially almonds or pecans, stirred in boiling sugar syrup until crisp and brown.
2. A hard candy made of sugar, butter, milk or cream, and pecans.

[French, after César de Choiseul, Comte du Plessis-Praslin (1598-1675), French army officer .]

praline

(ˈprɑːliːn)
n
1. (Cookery) a confection of nuts with caramelized sugar, used in desserts and as a filling for chocolates
2. (Cookery) Also called: sugared almond a sweet consisting of an almond encased in sugar
[C18: from French, named after César de Choiseul, comte de Plessis-Praslin (1598–1675), French field marshal whose chef first concocted it]

pra•line

(ˈpreɪ lin, ˈprɑ-)

n.
1. a confection made of nuts, esp. almonds, and sugar cooked until caramelized, often ground into a powder and used as a flavoring.
2. a confection of brown sugar, pecans, and butter.
3. a sugarcoated almond.
[1715–25; < French, after Marshall César du Plessis-Praslin (1598–1675)]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.praline - cookie-sized candy made of brown sugar and butter and pecanspraline - cookie-sized candy made of brown sugar and butter and pecans
candy, confect - a rich sweet made of flavored sugar and often combined with fruit or nuts
Translations

praline

[ˈprɑːliːn] Npraliné m

praline

[ˈprɑːliːn] npraliné m

praline

nPraline fmit Nuss-Karamellfüllung

praline

[ˈprɑːliːn] npralina
References in periodicals archive ?
4 Place the cooled and hardened praline into a bag and, using a rolling pin, break it down into a crumb-like mixture.
2 For the praline, gently toast the flaked almonds in a dry frying pan, then tip into a bowl and leave to cool.
And finally, we have a clear, dark syrup, bouncing with caramel flavour, ready to be used in butterscotches, toffees, sauces, icecreams, or, as in today's recipe, both a classic praline and a tart.
There are many automated packaging systems in praline industry, but they are too complex or not developed for checking of missing pralines.
These will feature Forrey & Galland's truffles and praline chocolates including praline milk chocolate, cinnamon praline, rice crispy dark chocolate, rice crispy milk chocolate, raspberry praline, nut truffle, marzipan truffle, rice crispy truffle, nougatine truffle, cinnamon truffle and marble truffle.
While it's all a good way to start gaining complete fundamental knowledge and basic skills of working with chocolate, one will introduce you to the creation of truffles, ganache, praline and bonbon based on some time-tested classic ingredients.
You can enjoy indulgences like exotic hot chocolate flavoured with South American spices, and Chantilly cream, or desserts such as delire delice infiniment praline noisette (choux pastry, smooth hazelnut cream, caramelised hazelnuts, praline ice cream and hazelnut praline sauce) and azur (chocolate mousse made with candied Kochi yuzu, thin slices of dried lime and yuzu sauce) to name just a few.
Paul is so excited by the versatility and flavour of California Prunes that he has created a new California Prune and Pecan Praline Blondie recipe to demonstrate the delicious flavour of one of Britain's best-loved dried fruits.
Copycats, they say, eat into sales and undermine a stamp of quality built up over the century since Jean Neuhaus invented the hard-shelled, cream-filled chocolate, the praline, in 1912.
The yolk has been replaced with a praline made out of almonds and dark and milk coated praline eggs frame the egg coquille.
Floating Island with Almond Praline and Goat Milk Creme Anglaise (Serves 4)
The new flavors: Mocha (chocolate sauce infused with coffee and chicory), Praline (a sweet and creamy caramel sauce with roasted walnuts), and Island (white chocolate sauce with chopped macadamia nuts, coconut, and coconut rum), and will be available to sample exclusively at the Somebody's Mother's Chocolate Sauce booth (#2712) during the Fancy Food Show at the Moscone Center in San Francisco, Calif.