The name of pralines derived from French diplomat in the early 17th century whose name and title was César, duc de Choiseul, comte du Plessis-Praslin. His personal chef, Clement Lassangne is believed to be the original inventor of pralines. Chef Lassagne's original praline were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.
In 1636 Chef Lassagne decided to coat almonds with boiling sugar. It has been said that Lassagne getting the idea from children who were scavenging for scraps in the kitchens, nibbling on almonds and caramel leftover from one of his pastry creations. Some said that the children stealing almonds from the kitchens and Lassagne followed the delicious smell to find them caramelizing the almonds in sugar over a candle. Lassange then used the idea coated almonds in sugar which were said to be used as gifts to visitors or as a digestive aid.
The other version of the story: The chef Lassagne getting the idea from a clumsy young apprentice who knocked over a container of almonds into a vat of cooking caramel.
Chocolate pralines were brought over from France by the Ursuline nuns, who came to New Orleans in 1727. These nuns were tasked to teach local young girls the domestics arts, which include cooking and how to make confection. The girls were taught the art of praline making. As these girls married and they moved throughout Louisiana and the rest of the south, the praline automatically became a popular regional treat.
Chocolate pralines: History and Invention
