How To Make Pink Praline – Bruno Albouze

Pink pralines or praline rose are unique to Lyon; a city in east-central France. This delectable candie can be found online but not cheap. Here is an easy method to make them at home. Pink pralines is used in many recipes such as the incredible pink praline tart and the praline brioche in his name "St genix’ from Saint-Genix-sur-Guiers in Savoy. So great for Easter!.

Recipes / Shop / Gallery / Events / Blog / Food Reviews

[cherbx]

At 2:58 you state, "these are so great as a gift." No, Bruno, YOU are so great as a gift....to your many, many fans. You are like the magician sharing his knowledge of how the tricks are actually done. Thank you for sharing THIS particular recipe and solving the mystery of how to make Pink Pralines.

[jarrodfrankum]

This is by far the best cooking channel on YouTube. I am addicted to these videos

[joellespice]

Bruno I love you! I was born in Lyon and came to Canada in 1965 when I was 20. I miss pralines so much. I usually asks my family to bring me some when they come to visit. Thank you, thank you so much for the recipe. I love them for decoration. Canadian thanksgiving is coming and I love to make brioche tressée. The candies look so pretty in the indentations. I make the dough in my bread maker using a mixture of flour and golden cake mix. I have health issues so I try to cut down on rich dishes. I am going to give your recipe a try.

[wilburwb]

Bruno, you are the Neil Armstrong of knife skills... The Beethoven of baking... The Van Gogh of velouté... How I wish I could be like you! You have the best YouTube channel, hands down. I'm kinda embarrassed to say this but I think you're my first man-crush... Keep up the incredible work...

[andrineslife]

The chef (Peter Yung Worth Jacobsen) who was just named Chef of the Year in Denmark gave your channel a shoutout in his victory interview so I had to go check you out - Keep up the great work!

[regand]

I love these. I made the same thing, only with blanched almonds, rose water and edible crushed rose petals. I gave a big batch to the cast of a show. BIG hit.

[deniseskea]

I made a batch this afternoon and they are wonderful. After the third coat I still had 104 grams of loose pink sugar, so, I repeated step three at the end of which I had about 50 grams of sugar left. I was satisfied with the thickness of the coating on the almonds so stopped there. As I had done a fourth coating I dried them out in the oven for an extra 15 minutes. I have the brioche for the St Genix sur Guiers chilling in the fridge and will bake it tomorrow. Many, many thanks for the recipe. I am so delighted to make my St Genix with my homemade praline rose.

[Meetamum]

Thank you so much for sharing your recipes Bruno. Not many talented people share their skills and secrets so it's really special when
People like you teach us that we can do it too! Never as good as yours Your amazing and inspiring.

[princesse]

Easy method 😂
Je les faisais en une fois, et sans four... (celles sans colorant) Mais c'est un super cadeau, je vais m'y mettre. Merci beaucoup !

[mominetti]

Hi Bruno!
First of all I wanted to coment on your recipe for Îles flottantes, which my grandmother use to make me when I was little, but that part about poaching meringue in milk was always so scary to me! Thank you ever so much for introducing me to another technique, and I can not belive it never crossed my mind, that I could bake the meringues instead...for that I can't thank and praise you enough! ❤
Second part is, I already made "Pink Praline" (but just in one step) and I also made "Tarte aux Pralines Roses". Both recipes were from another cook (maybe you know her - Mimi Thorisson) and they were very good.
But I can't wait to try your recipes, because I can see they're a little bit different and they look gorgeous!
I really really love your channel and your recipes, and they (you) have never let me down, whenever I've cooked for my family or friends! Needless to say they all loved them so much, that at the end I always had to explain where did I get the recipe, how did I do this and that, and the other thing, and so on and so on...they investigated me about everything in regard of the recipe they just ate! 😍❤
I will always be grateful and thankful for the day when I stumbled across my first of your YouTube videos and I will never forget it, because you are the pearl in my oyster (no pun intended) and You're Simply the Best (pun intended)! 😂🤗
Keep up the good work Chef!

[Momzie]

Thank you Bruno, I just made these today and my bf loves them, it's been years since he had some, he was born & raised in Paris and he was so happy that I made this because you can't find them here in Hawaii!! Happy Camper right

[simi]

Wow, I've never seen these anywhere else before! They look so pretty, and they seem so easy to make in your video. Can't wait for the pink praline tart, yuuum!

[simplesenser]

I made these pink almonds and used them on my son's volcano birthday cake as stones; some crushed and some wholly. Kids picked them one by one off the cake.

[fahads.suliman]

This dude is the Jean-Claud Van Dam of the kitchen hehehe

[redmisam]

Oh my god !! Pourquoi je ne suis pas tombé sur votre chaîne avant😍 ? J'habite près de Lyon et suis fan de praline et pourtant je n'en ai jamais vu d'aussi belles que sur cette vidéo 😋Vos vidéos sont superbes et donne vraiment envie de cuisiner et pâtisser. Merci pour le partage.

[warioblast]

Les muffins aux pralines c'est un régal.

[Alxmir]

i just found what i will make for gifts this christmas. i already made pralinées before but they were walnuts

[judyfleming]

Chef Bruno, I can see why they are so expensive!! A bit of work, but well worth it. Thanks for a wonderfully instructive video!!

[domenic]

I am totally hooked on Your style and presentation. You have taught me so much. Thank you chef.

[MsMOLLYKINS]

That's amazing, the sugar goes back to its powder I hate almonds but I appreciate the effort and the fun of listening to you xo