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
- 250 g (1 cup) Flour
- 125 g (1/2 cup) Cold unsalted butter diced
- 2 Eggs
- 1 Egg Yolk
- 60 g (1/4 cup) Lukewarm Milk
- 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.
Lyon Road Trip
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.