the history of pralines by: cyndie wilkins facs teacher fairhope middle school
TRANSCRIPT
The History of PralinesBy: Cyndie Wilkins
FACS TeacherFairhope Middle School
What is a Praline?
A praline is a dainty confection that has delighted many generations in
southfor close to 300 years...and the praline
lives on!
Pralines
The Praline is known in the U.S. as a delicious Creole candy
consisting of pecans, sugar, butter, and cream.
The praline is typically a holiday tradition in the Southern States, the
gourmet candy is often given as a gift to celebrate seasonal holidays like
Christmas.
How to pronounce praline?
• There are two common pronunciations of praline the usual pronunciation in the Southern United States is PRAW-leen while in other parts of the country PRAY-leen is the more commonly accepted pronunciation.
• In Europe praline can mean any number of candy confections with a filling or nuts in them and the pronunciation is PRAY-leen.
Pralines Originated in FranceAt the Chateau of Vaux-le Vicomte
By the 17th century sugar industrialist Marshal du Plessis -
Praslin’s private chef Clement LassagneThe story goes that the chef could not be
credited with the creation of this special treat made with whole almonds in caramelized sugar. Therefore, the
diplomat, Praslin was credited with the name.
Lassagne retired and opened a confectioner’s shop called
Maison de la Prasline
The shop still exists today and is as good as a museum in Montargis, France!
The Marshal de Plessis-Plaslin was an enthusiastic
patron of pralines. Some say he ate pralines
almost daily to aid his digestion.
More imaginative individuals claim that these sugar treats were used for a second interesting purpose: wooing the different ladies
he visited !
17th Century France
During the 19th centuryFrench settlers brought this
recipe to Louisiana where both sugar cane and pecan trees
were plentiful.New Orleans chef’s substituted
pecans for almonds, added cream to thicken the confection and thus created what became
known throughout the American South as the Praline!
Long before the Civil War, pralines became an early entrepreneurial endeavor for free women of color
in New Orleans.
“Pralinieres”Older Creole women in New Orleans who
sold pralines for a five-cent piece near the entrance to Jackson Square were known as
“Pralinieres”!
Praliniere’sWere usually garbed in gingham with starched
white aprons and head wraps, fanning their candies with palmetto palms to keep them cool while singing out 'belles pralines' to people who
passed by.
It's still fun to watch them being made at French Market praline shops in New Orleans and in
Southern candy shops. It's also fun to learn to make them
yourself!
Things to ponder when making pralines:
• When to turn off the heat?• When to stop beating and start
spooning onto the waxed paper? • You may have to practice a few
times before you perfect your skills, but they are basically easy to make.
• Purchasing pralines can be expensive, often crumbly, old, or not flavorful.
• You can't beat homemade pralines that turn out "right“!
Chocolate Pralines
Ingredients:1 cup sugar1 cup (light or dark) brown sugar½ cup heavy cream4 Tablespoon salted real butter1 teaspoon Vanilla flavoring1 ½ cup chopped pecans4 oz semisweet chocolate chips
Steps in preparation
In advance prepare to drop the pralines:
• Tape waxed paper to the counter or onto a large tray
• Put out a pot holder, the measured cup of pecans, a measuring spoon for the vanilla flavoring and chocolate chips
Step 1• Use a medium saucepan
• Measure the sugars, cream and butter into the pot
• Stir to mix
Step 2• Attach the candy thermometer to
the side of the pot• Bring the candy mixture to a boil• Stirring constantly• Cook to 235° F (soft-ball stage)• Soft-ball stage-Candy dropped in icewater forms a ball thatflattens when you pressit together
Step 3
• Turn off the burner• Remove the pot from the stove• Place the pot on the potholder on the
counter• Into the pot drop the vanilla, pecans and
chocolate chips• Quickly beat the candy until it looks dull
in appearance• Drop a “test” praline onto the prepared
surface• If it appears very thin and runs it is not
ready• Put the candy back in the pot and
continue to beat
Step 4• Quickly drop the pralines onto the
prepared surface • There will be a variety of sizes• Allow to cool thoroughly• Gently lift the pralines off the
paper• Store in an air tight container
Forms of Chocolate• Unsweetened-contains no sugar• Bittersweet/semisweet-little sugar
added, 30% to 52% cocoa solids• Coating chocolate-high proportion
of cocoa butter• Milk chocolate-candy sweetened
with condensed milk• White chocolate-no chocolate solids• Cocoa powder-slightly acidic and
contains no sugar• Drinking chocolate-large quantities
of sugar & added flavors
Benefits of Chocolate• Yes, chocolate can be good for you!
• Dark chocolate is rich in health preserving antioxidants, the polyphenols protect the cells from damage
• Cocoa butter found in dark chocolate contains oleic acid which has been found to lower LDL cholesterol
• Cocoa acts similar to low dose aspirin to eliminate heart attacks and strokes
• Dark chocolate contains flavonoids that lower the risk of lung & prostate cancer and type 2 diabetes
• Chocolate provides temporary mood boosts by stimulating serotonin levels in the brain that produces a relaxed, euphoric feeling
• Moderation is always best when it comes to eating chocolate!
Taste & EnjoyBon Appétit !