True ambassador of the gastronomic know-how of the Roanne region, the Praluline ® has been the flagship product of Maison Pralus since its first release in 1955 in the windows of Auguste Pralus.
Praluline, quésaco?
Crispy on the surface, divinely melting on the inside, it's a treat! In the mouth, the "house" pralines made up of almonds from the region of Valencia and rosy and crushed hazelnuts from Piedmont are maliciously allowed to melt. Generous and gourmet, this pastry delights young and old and will undoubtedly seduce you!
Shipped to enthusiasts all over the world, this original creation enjoys unmatched success.
To find the famous praline brioche, go to the famous Pralus House in the center of Roanne, in the pedestrian street of Roanne or at the Halles Diderot but also to Charlieu or Renaison.
DID YOU KNOW ?
The recipe for Praluline has not changed since its creation in 1955 by Auguste Pralus, Meilleur Ouvrier de France.
A stunning butter brioche, stuffed with pink pralines.
Gilles Pudlowski, food critic
François Pralus, son of Auguste Pralus perpetuates the excellence of the House
François Pralus, master chocolate maker, joined today by his son Hugo, also produces his own chocolate, from bean to bar. The shops offer a range of pure origin chocolates, 25 crus in bars, the Pyramid of the Tropics, organic wines and even the Infernal Bars. And the youngest of François Pralus: the Carré de Café, coffee to crunch.
![La pyramide des tropiques de la maison Pralus]()
The pyramid of the tropics © Studio Thierry Béguin ![Les tablettes pure origine de la maison Pralus]()
Pure origin tablets © Studio Thierry Béguin
François Pralus receives the Order of Merit
The President of the Republic, Emmanuel Macron, took advantage of his visit to the Loire in October 2021 to present François Pralus with the badge of knight in the Order of Merit. François Pralus was part of the promotion published in the Olympic Games on May 21.
The ceremony took place in Montbrison, in the Pralus boutique located 14 rue Tupinerie at the end of the afternoon.
François Pralus was surrounded by his two sons Hugo and Ulysse, his 102-year-old mother Noëlie, his two brothers and his sister, friends and a few collaborators.
"So for all these reasons, dear François, for these years at the service of pastry making, French chocolate, in front of your family, your collaborators, because through you it is also all the collaborators. of the group that I want to salute, of all those who have accompanied you and who continue to accompany you across the country, through all your adventures, and alongside your family, I am very proud and very honored today to present you with the insignia of a knight of the National Order of Merit. Congratulations to you ! "
Emmanuel Macron, President of the Republic
Key figures
- 1,2 ton of pink pralines are made every day at the Roanne factory.
- To 1000 Pralulines can be sold, over a weekend, in some shops.
- In addition to 18 boutiques, lovers of pralines and chocolate can order the master chocolatier's products on his online store.
Le Carré de Café, 1er chewable coffee on a tablet!
A little gourmand's dream come true.
As a child, Vincent Ferniot, the food journalist always preferred the taste of coffee to that of chocolate. When he got out of school seeing his classmates eating chocolate for snacks, he dreamed of being able to bite into a bar too… but of coffee.
All his life he waited to find the one who would make his dream come true. It was only natural that he turned to his friend, François Pralus, Maître-chocolatier. They worked together to refine this product and the first coffee cover flowed at the end of 2017 from the turbines of the Pralus Manufacture in Roanne.
And to think that it did not exist ...
Carré de Café® looks like chocolate, but it's not chocolate! It has the crunchy and melting texture at the same time, the color is close but more tawny. Its aromas and flavors are obviously reminiscent of our best espressos. We find the contained power, the acidic roundness of the best wines.
Not the slightest cocoa bean, they are replaced 100% by Brazilian arabica coffee or Ethiopian mocha.
Result: A real coffee to crunch!
A true gourmet revolution, a new way of tasting coffee, an unprecedented product for chocolate makers and pastry chefs which opens up new recipes for candies, confectionery, cakes, desserts, ice creams… and allows them to live with a coffee in their pocket.
Key dates
- 1948 : Opening of the Pralus pastry shop 8 rue Charles de Gaulle in Roanne.
- 1955 : Auguste Pralus obtains the title of Meilleur Ouvrier de France
- 1955 : Creation of Praluline
- 1988 : François Pralus takes over the family business
- 1993 : Opening of Charlieu's boutique
- 1994 : Opening of new stores in Renaison and Halles de Roanne
- 2002 : Purchase of the land where the plantation will be created in Madagascar
- 2003 : Launch of one of the bestsellers of the house of Pralus, the Pyramid of the Tropics
- 2005 : Creation of the Infernal Bar
- 2008 : First store in Paris
- 2013 : First store in Lyon, rue de Brest
- 2017 : Already multi-rewarded throughout the world, the Guide des Croqueurs de Chocolat has voted François Pralus a “must-have on the tablet”
- 2019 : Different prizes have been added to the previous one: Indispensable on the bar, and Best chocolate maker in France in the Guide des croqueurs de Chocolat.
- 2020 : 18 stores in France, which offer the range of chocolates and manufacture Praluline. The last one opened in December 2020 in Montbrison in the Loire department.
Marion's opinion
An addiction… a bit like a drug, impossible for me to resist the most famous praline brioches in France! As soon as I pass in front of one of the shops, they glance at me…, they call me…
Many praline brioche recipes can be found on the internet, but the Praluline recipe remains a well-kept secret. A secret of cooking, temperature? A precise dose of yeast? An airy paste? I couldn't tell you! What I am sure of: visiting the Roannais without giving in to the temptation to eat a Praluline is like going to Paris without visiting the Eiffel Tower!
