 Candied almonds | |||||||
| Alternative names | Gebrannte Mandeln, Garrapiñadas, Addormentasuocere | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | France | ||||||
| Main ingredients | Almonds | ||||||
| Ingredients generally used | Sugar | ||||||
| 304 kcal (1273 kJ) | |||||||
| |||||||
Candied almonds or Praline are nuts (usually almonds) of French origin, that have been cooked in a special way, so they end up coated in browned, crunchy sugar. [1] [2] Candied almonds are cooked by heating brown sugar or white sugar, cinnamon and water in a pan then dipping the almonds in the sugar mixture. [3]
The first recipe for candied almonds is said to have been invented in the 17th century by Clément Jaluzot, the head chef of Marshal du Plessis-Praslin (hence the name praline in French). This almonds can be crushed to make praliné, used in pastries, and the sugar is caramelised, giving it a brown colour. [4]
The history of pralines is a bit mysterious, with different stories about their origin, but it is widely agreed that they are named after Marshal du Plessis, Duke of Choiseul-Praslin. There are also claims about the unofficial creator of the praline, with Chef Clement Lassagne being one of the alleged creators. [5]
They are a typical open air fair snack in several countries where they receive different names. In France, praline is the common name but sometimes they are simply called amandes grillées. In Spain they are called garrapiñadas. In Austria, Switzerland and Germany they are called Gebrannte Mandeln. [6] They are also fairly common in Denmark, Norway and Sweden, being frequently sold at Christmas markets, where they are similarly known as brændte mandler, brente mandler and brända mandlar, respectively.
Blancmange is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss, and often flavoured with almonds.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
César de Choiseul, 1st Duke of Choiseul, comte du Plessis-Praslin was a Marshal of France and French diplomat, generally known for the best part of his life as the Maréchal (Marshal) du Plessis-Praslin.
Pralines are confections containing nuts – usually almonds, pecans and hazelnuts – and sugar. Cream is a common third ingredient.
Nougat is a family of confections made with sugar or honey, roasted nuts, whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan nogat, which means 'nutted' or 'nutty'.
Turrón, torró or torrone is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.
Marzipan is a confection consisting primarily of sugar and almond meal, sometimes augmented with almond oil or extract.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar. Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce. It can also be made with or topped with fruit such as pineapple, peach, lemon, orange, coconut, and cranberry.
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
Almond paste is made from ground almonds or almond meal and sugar in equal quantities, with small amounts of cooking oil, beaten eggs, heavy cream or corn syrup added as a binder. It is similar to marzipan, but has a coarser texture. Almond paste is used as a filling in pastries, but it can also be found in chocolates. In commercially manufactured almond paste, ground apricot or peach kernels are sometimes added to keep the cost down.
A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect.
A marron glacé is a confection, originating in France or Italy consisting of a chestnut candied in sugar syrup and glazed. Marrons glacés are an ingredient in many desserts and are also eaten on their own.
The House of Choiseul is a French noble family of chivalric extraction, first mentioned in 1060. Originally from Champagne, its cradle is the village of Choiseul. An illustrious house, its members held prominent political, ecclesiastical and military positions within the Kingdom of France. The Choiseul family is one of the oldest French families still in existence, having been identified among the families surviving into the 21st century who have been able to prove their filiation in the male line, both natural and legitimate, without interruption back to a first ancestor attested by a deed dating from before 1250.
PlessisPlessy, and de Plessis are related surnames of French origin, may refer to:
The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.
Torta setteveli is a seven-layer cake. Traditionally served at birthdays, it includes chocolate and hazelnuts.
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