Praline

What it brings

A round gourmandise that softens the base.

Origins and uses

Praline paste is a pastry preparation made from praline, that is, caramelised and crushed almonds or hazelnuts, ground at high speed until they release their oil. It fills chocolates, creams and the Paris-Brest. The word appeared in the seventeenth century: it is said to come from Marshal du Plessis-Praslin, whose cook supposedly invented the "prasline", a sugar-coated almond; the Maison de la praline still exists in Montargis.

In perfumery, praline is a recreated gourmand accord. It evokes toasted nuts coated in caramelised sugar: a warm, buttery, comforting note that rounds out fougères, ambers and florals. It is placed in the heart or base.

In our catalogue, praline appears in the base of Layton by Parfums de Marly and Darling Point by Memo Paris, and in the heart of Althaïr Exclusif, from the same house as Layton, alongside cinnamon and orange blossom.