History

Auguste Pralus invented the praluline in 1955 at his patisserie in Roanne, and the family opened a Lyon counter that became the city's compulsory souvenir. The pink praline itself, a sugar-coated almond dyed with carmine, is an older Lyonnais product from the region around Montargis; Pralus folded it into brioche dough and created a format now sold across France. The whole loaf is sold at room temperature and survives a day's travel, which is why every tourist leaves Lyon with one under their arm.

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Common allergens: Gluten, Eggs, Dairy, Tree nuts (almonds)

Make it at home

Yield 1Hands-on 40 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 350g strong white flour
  • 7g instant yeast
  • 40g caster sugar
  • 1 tsp salt
  • 2 eggs plus 1 yolk
  • 60ml warm milk
  • 150g unsalted butter, softened
  • 200g pink pralines (pralines roses), roughly crushed

Method

  1. Mix flour, yeast, sugar and salt. Add eggs, yolk and milk and bring together to a shaggy dough. Knead 8 minutes by hand or 5 minutes in a stand mixer until smooth.
  2. Add the butter piece by piece, kneading after each addition until fully incorporated and the dough is glossy and pulls from the bowl. This takes 10 minutes by hand.
  3. Cover and prove at room temperature for 1.5 hours until doubled. Then fold the dough once and refrigerate overnight (or 2 hours minimum).
  4. Flatten the cold dough on a floured surface, scatter the crushed pralines over and fold repeatedly to distribute them evenly. Shape into a round or log and place in a buttered tin.
  5. Prove 1 hour at room temperature until puffy. Brush with egg wash and bake at 170C for 30 to 35 minutes until deep golden and a skewer comes out clean.

Tip from the editors. Cold butter worked in slowly builds the gluten strength; rushing it breaks the dough.

Where to eat praluline brioche

Praluline brioche in Lyon

Pralus Presqu'ile ★ 4.7

€ BakeryPraluline brioche flagshipWalk-in only

Pralus Presqu'ile on Rue de Brest in the 2e is the praluline-brioche counter for the Lyon peninsula, with whole loaves of pink-praline brioche from Roanne.

Worth the queuePraluline brioche, plain and chocolate

TipA whole praluline loaf travels for a day; ask for the freshly-bagged hot one.

Directions

Daniel et Denise Croix-Rousse ★ 4.5

€€ Lyonnais Bouchon4e

Daniel et Denise Croix-Rousse is MOF Joseph Viola's third bouchon, on Rue de Cuire facing Place des Tapis in the historic canut quarter of the 4e.

OrderThe pate en croute starter, then the praluline brioche for dessert.

TipClosed Sunday-Monday; lunch is the easier seating near the daily Croix-Rousse market.

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