Always fresh and pink, it doesn't look its age! And yet, the Praluline was born in 1955, under the expert hands of the Meilleur Ouvrier de France pastry chef Auguste Pralus, in Roanne. And if it hasn't aged a bit, it's because the recipe is still the same, passed down from generation to generation. "Often imitated, never equaled," the Praluline is now made in 23 Pralus boutiques in France. By taking over the family business, François Pralus not only developed the chocolate production, but he also made the recipe inherited from his father, which has become the ambassador of the Roanne region, more accessible.
The secret of Praluline
At Pralus, we strive to do everything from A to Z. Thus, the pink pralines are made every day in the copper cauldrons of the Roanne factory. Once cooled and crushed with the same tool used by Auguste Pralus, they are introduced into the brioche dough using a very specific method. A precise gesture, a well-buttered brioche, homemade pink pralines... and what if this was the secret of Praluline?
A birthday bag
For its 70th anniversary, Praluline is featured on the house's famous striped bag. The iconic stripes are brightened up this holiday season with the joyful colors of Praluline. All that's missing is the flavor...
