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Pretty in Pink Praline Brioche à la Praline Recipe

Brioche à la Praline is a sweet treat from the gourmet city of Lyon. This variation of the recipe comes from the Mirabeau Wine kitchen it’s festive, perfect for guests or for that special someone. Don’t forget the rosé!

Pink Pralines are pink sugar-coated almonds, and a specialty from the city of Lyon, also known as the French capital of gastronomy. These caramelised almonds can be eaten as they are or used in desserts.

The most famous one being the Pink Praline Tart or “Tarte aux pralines roses”, a crunchy and gooey sweet creation!

Pink Praline Brioche à la praline

Pink Praline Brioche à la Praline

This sweet bread has a crusty exterior yet is soft on the interior, and the pink pralines add the Lyonnaise touch.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Course Dessert
Cuisine French
Servings 8 people


  • 250 g (1 cup) Flour
  • 125 g (1/2 cup) Cold unsalted butter diced
  • 2 eggs
  • 1 Egg Yolk
  • 60 g (1/4 cup) milk lukewarm
  • 25 g (1.5 tbsp) Sugar
  • 5 g (1 package) dried active yeast baker’s yeast
  • 2 tbsp (heaped) Crème fraiche or Greek Yogurt
  • 1 tbsp orange blossom water optional
  • 200-250 g (3/4-1 cup) Pink Pralines crushed
  • a pinch of Salt


  • Preheat the oven to 180°C (360 F).
  • Dissolve dry yeast in lukewarm milk for about 5 minutes.
  • In a stand mixer fitted with the hook attachment (or by hand), mix flour, salt, sugar, butter, crème fraiche and yeast-milk mixture.
  • Incorporate eggs and orange blossom water and mix until perfectly combined.
  • Cover with a damp tea towel and let it rest in a warm place (next to a heater for example), until the dough rises and doubles in size. This should take at least 1 hour.
  • Butter and flour a baking pan – you could use a nice baking pan like a kugelhopf or a bundt to get a beautiful shape!
  • Work the dough again for a few minutes, using a wooden spatula or your stand mixer, and incorporate the pink pralines then transfer the dough evenly into the baking pan.
  • Cover with a damp tea towel and let it rise again for 1 hour in a warm place.
  • Bake at 180°C (360 F) for 30 minutes, then at 160°C (320 F) for 10 minutes. A knife should come out clean but still moist.
Tried this recipe?Let us know how it was!

Lyon Road Trip

Les Halles de Lyon Paul Bocuse and New Chausseurs

Things to do in Lyon (other than eat)

Even the most devoted Provencal foodies can be tempted to leave behind ratatouille and bouillabaisse for a trip up the Rhône River to France’s capital of gastronomy — Lyon. As France’s third largest city (after Paris and Marseille) Lyon has a lot to offer its visitors. From the traces of Roman inhabitants to modern street art, Lyon’s museums, parks, art and architecture offer a broad range of entertainment. However, many visit Lyon for its food first with the cultural alternatives as distractions between meals. Read more here: Provence Getaway: Why take a Road (Train or Boat) Trip to Lyon.


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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.


  1. February 9, 2019 at 7:18 am — Reply

    I doubt I can find pink pralines in Arizona, but I will do my best! This sounds wonderful- and the color is so pretty! Maybe Susan and Towny can find me some pink pralines while there are there in Provence!

    • February 12, 2019 at 9:42 am — Reply

      Hello Davis: Of course it would be great if Susan and Towny could bring you some pralines back from France. It looks like you can buy them on Amazon in a pinch.

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