OK

My selection :

0 element(s)

 
Home > Discover Loiret > Food and Wine > Montargis praslines
 
Les praslines de Montargis

Montargis praslines

After tasting this renowned Montargis speciality, made with roasted almonds coated in caramel, all you can do is tip your hat to its brilliant creator: the culinary advisor to the Duke of Praslin, minister, peer of the realm and key figure at the court of King Louis XIII. He was crazy about these exquisite sweets.

This renowned character, known for his generosity, gave these sweets to ladies of his acquaintance as a mark of affection. A genuine tradition still maintained by the Praslines Mazet shop in Montargis, where the recipe's sugary secrets are hidden.

The caramelised roasted almond releases all its flavour as soon as you bite into the brown and crunchy sugar coating.

The praslines are irresistible in their beautiful little boxes: metal sweet tins bearing the image of the Maison Mère de Montargis, a historic landmark for all things sweet. 


 
 
 
 

RECIPE from DIDIER BENOIT
of L'AUBERGE GOURMANDE
RN 152 45130 BAULE
Tél : (33)2.38.45.01.02

ENTREMETS
WITH MAZET DE MONTARGIS PRASLINES


(to be prepared the day before)
Preparation time : 25 minutes
Marinade : 12 hours
Cooking time : 30 minutes


Ingredients (serves 12) :
- 200g cream
- 200g milk
- 7 eggs
- 20g flour
- 5 gelatine sheets
- 125g sugar + 80 g
- 150g praslines


The Recipe :

Firstly, seperate the egg whites and yolks. Place the gelatine sheets in cold water to soak. Then, put the cream and milk in a saucepan and bring to the boil.

Beat the egg yolks with 125g of sugar, and add the flour.
The cream and milk mixture needs to be boiling hot before adding it to the egg yolks. Beat thoroughly. Put the mixture back in the saucepan and bring to the boil. It is important to the beat the mixture for 1-2 minutes whilst it is cooking.

Remove from the heat, add the gelatine sheets whilst beating the mixture.
Crush the pralines in a tea-towel using a rolling pin, and add to the cream mixture, stirring continually.
Put to one side.
Beat the egg whites with 80g of sugar and add slowly to the warm cream mixture. Immediately place the mixture in the stainless steel muffin tray (open on both sides) and put in the fridge.

Ideal with a summer fruits coulis accompaniment.


BON APPETIT

 

En Val de Loire - Loire Valley Retrouvez toutes nos photos sur notre galerie Flickr Retrouvez toutes nos vidéos sur notre chaîne Youtube

Comité Départemental de Tourisme du Loiret
8, rue d'Escures 45000 Orléans - 02.38.78.04.04 - info@tourismeloiret.com - Legal notices