Mr. Pralus’ brioche
A “splendid all-butter brioche, studded with pink pralines” is the definition given by Gilles Pudlowski, famous food critic. The Praluline (a generous and oh so good praline-studded brioche) is still as successful as it was when it first appeared in August Pralus’s shop window in 1955. With a crisp surface and a divinely fondant centre, it’s a real treat. When you take a bite, let the “homemade” pralines melt wickedly in your mouth; these pralines are made from almonds from the Valencia region andhazelnuts from Piedmont that have been pinkened and crushed.