Specialties from the Rhône-Alpes region, pink pralines have been made for more than sixty years at Pralus according to an immutable recipe and gesture. “Pink gold” from Maison Pralus is carefully selected Piedmont hazelnuts and Valencia almonds, nestled in a shell of pink sugar. Once roasted to the core in copper turbines, the fruits are coated in cooked sugar, in successive layers, ladle by ladle.
Our teams produce 1.2 tonnes every day, most of which are crushed to garnish the Praluline. Whole, you simply bite them like candy. Pink pralines are also used in typical recipes from the Rhône-Alpes region: praline tarts in particular. A bag of pralines, a pot of crème fraîche, a sweet pastry and that's it!
This specialty has marked the history of the Pralus house since it led to the creation of Praluline®, our brioche with crushed pralines which has become an essential pastry in the region.
Generous, delicious, addictive, amazing... Praluline multiplies the superlatives and has made a reputation beyond the town of Roanne where it was created.
“Amazing butter brioche, stuffed with pink pralines” according to the tasty definition of Gilles Pudlowski, the Praluline has crossed the boundaries of its local fame to establish itself as the undisputed star of all Pralus stores , from Roanne to Charlieu and Lyon and even as far as Paris where you can taste it in the Marais district, in the 7th and 2nd arrondissements. Dijon, city of gastronomy, also has a shop on rue de la Liberté, just like Clermont-Ferrand in Puy-de-Dôme where you don't hesitate to queue for a fresh Praluline®. out of the oven!
Praluline has become one of the gourmet emblems of the Rhône-Alpes region.
Often imitated, but never equaled! we usually say.