Episode 3 – Pecan Pralines
Don’t look at the ingredients, don’t count calories, just close your eyes and enjoy the taste of those fabulous treats… yum…
New Orleans Pralines (which are completely different than the French ones, crunchy and beautifully pink) got their name from a 17th century French diplomat : César, duc de Choiseul, comte du Plessis-Praslin (yes, it’s the name of just one guy).
One day, this « Cesar » (who seemed to be a womanizer) would have asked his personal chef to craft an irresistible treat he would give to the women he had eyes on.
We truly hope Cesar put the cat in the bag thanks to those treats because we love them ! Made of pecan nuts covered by a creamy-buttery-sugary caramel, they’re just to die for !
So good, we stole the recipe (see below)
Épisode 3 – Les pralines de la Nouvelle-Orléans
Ne regardez pas les ingrédients, ne comptez pas les calories, juste fermez les yeux et appréciez le fondant dans votre bouche… hmmm…
La praline de la Nouvelle Orléans (pas celle de Lyon qui croque et qui a une belle couleur rose) tient son nom, dit-on, d’un diplomate français du 17ème siècle : César, duc de Choiseul, comte du Plessis-Praslin (rien que ça).
Ce César (semble-t-il un coureur de jupons) aurait un jour demandé à son chef personnel de lui inventer une confiserie irrésistible qu’il pourrait offrir aux dames qu’il courtisait, d’où le nom de Praline.
En espérant que César ait conclu, nous apprécions ces plaques de noix de pécan recouvertes de caramel crémeux, un délice !
Recipe
Ingredients:
- 1 1/2 cup Sugar
- 3/4 cup light brown sugar, packed
- 1/2 cup milk
- 6 tbsp butter
- 1 1/2 cup pecans (even better when roasted)
- 1 tsp vanilla
Procedure:
Combine all ingredients and bring to a “softball stage”, stirring constantly.
Remove from heat and stir until the mixture thickens and becomes creamy and cloudy – again stirring constantly.
Spoon out on parchment paper and let pralines cool down.