Emblem of Roanne gastronomy, we all know the famous Praluline®, Maison Pralus' flagship product created in 1955. But do you know about Praluline Perdue? This recipe, created by Hugo Pralus, was born at the Lyon Street Food festival 2024, to the delight of festival-goers!
A recipe proposed by Hugo Pralus of Maison Pralus.
Ingredients:
- 1 egg,
- 40 g of sugar,
- 50 g of milk,
- 150 g of liquid cream,
- 1 vanilla pod,
- 1 Pralulin,
- Homemade vanilla ice cream from Maison Pralus,
- A little butter.
A gourmet creation
Hugo Pralus has revisited the famous pink praline brioche to make it even more delicious… It’s a quick and easy recipe that will delight your taste buds. Without further ado, discover the recipe and some photos that will make your mouth water!
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Whisk the eggs and sugar ![]()
Add the vanilla pod to the mixture
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Dip the Praluline® in this mixture ![]()
Drain and then brown
The real Praluline®
You don't know yet Praluline®, a specialty of our territory? Here is a nice description:
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!
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. The recipe remains unchanged and always delicious.
The new generation is giving this queen a boost by offering new ways to enjoy her...
