Praluline by François Pralus

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The Praluline, the praline brioche made by François Pralus, is well known to baked-good enthusiasts. It was invented by Mr. Auguste Pralus, and was then popularized in many French bakeries. It therefore seemed obvious that if Cake Justice were to taste this type of brioche, the Praluline would be the one auditioned. Even the most classic treats deserve to be rediscovered once in a while – so let us taste without further ado.

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This pastry is made of a brioche dough in which are embedded innumerable pieces of crushed pink praline. The pralines are made with Valencia almonds and Piémont hazelnuts covered in a rather thick layer of pink sugar.

This Praluline (small size) has a diameter of 150 mm and a height of 63 mm. The specimen we purchased weights 328 grams and costs 6 euros. We take note of its careful packaging, which certainly enhances its appeal.

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We notice straight away how rich in pralines the dough is. There are a lot – a bit too many for Cake Justice’s taste. This is apparent on the bottom of the brioche, which is completely covered in melted and crystalized sugar. It seems to us that such an abundance is no longer wise today, given contemporary trends in the pastry world in favor of products which are lighter in sugar. In addition, the presence of pralines all over the brioche masks the taste of the dough itself, in which – if we concentrate hard enough – we nevertheless distinguish the good taste of butter. Unfortunately, the brioche was also a bit dry and lacking in moistness.

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VERDICT

The Praluline remains a famous product which undoubtedly has its faithful followers. Nevertheless it seems to us that the star product of the Pralus bakery could be improved, if it is truly to place itself in a league above the other praline brioches commonly found in bakeries. A more refined product would require using pralines covered in a thinner coating of sugar, to enable the taste of almonds and hazelnuts to come out more; using fewer pralines, to allow the dough’s distinctive flavor to express itself in its own right; and finally, offering an overall moister brioche.

Score: 2/5 Insufficient

note25

Adresse:

44 rue Cler, 75007 Paris, France
www.chocolats-pralus.com

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