Origin
Create indulgent confectionery and dessert-themed drinks with the comforting, sweet nuttiness of MONIN Praline syrup.
A French confection made of almonds and caramelized sugar, praline takes its name from the French 17th century sugar industrialist Marshal du Plessis-Pralin, whose cook was inspired at the Chateau of Vaux-le-Vicomte. Early pralines were whole almonds individually coated in caramelized sugar.
Today in Europe, praline is used to describe chocolates with a filling based on the ground powder of sugar-coated nuts. In America, the original praline recipe has been adapted by substituting almonds for pecans and adding cream to create a thicker, creamier texture.
Let your imagination run wild and create luxurious dessert coffees or tempting martinis.
Tasting notes
Nose: Strong roasted hazelnut
Attack: Well balanced with strong aroma
Length in Mouth: Rounded praline after taste
Colour
Shiny amber colour.
Beverage innovation directors tips
With its amazing flavour combining pecan, almond nuts and caramel, its creamy and buttery mouth feel, MONIN Praline syrup is perfect for hot or cold applications, such as lattes, chocolates, mochas, cappuccinos, and even culinary recipes like flavoured whipped cream or cakes. I really like to mix MONIN Praline syrup in a milkshake with milk, vanilla ice cream and Le Fruit de MONIN Banana. MONIN Praline syrup will also mix well in cocktails like squirrels, after dinners or in mocktails (mixed with juices like pear, apple, raspberry…).
Applications
- Coffees
- Cocktails
- Milkshakes
- Chocolates,
- Dessert drinks
- Culinary applications and toppings.
