For those of you that do not know what a brioche is, it’s basically a butter rich bread that originates from Gisor and Gournay in Normandy and not the Vendee as people often imagine. Gournay is also renowned for its very good quality butter. Brioche is believed to have been invented in the 16th century. There are various kinds if brioche but the best is the Praluline or it’s little sister the Pralusienne, that can only be found in Paris at ”François Pralus” 35 rue Rambuteau (Metro Rambuteau).
The Praluline was invented in 1920 by Auguste Pralus and in 1955 Auguste Pralus was voted “Best Baker in France” this was due to his now world famous brioche. If you are looking for a present for friends or family try it, is delicious and unusual. People order them and have them sent all over the world (Japan,USA Sweden etc).
A smaller brioche called the Pralusienne is also available the difference is the size and the vanilla from Madagascar that has been added to the same recipe as it’s bigger sister.
How is it made?
This light brioche is a mixture of the finest ingredients, almonds from Valancia and nuts from Piémont ,France. The original aspect to this brioche is the pink colour that may look a bit cheap , but to taste is incredible. Imagine, slowly baked, mixed into a light buttery dough.
The small bakers in Paris has been known to sell 800 on a Saturday!!
Google Map directions (Please click here)
Price
Pralus
Small €6 or Large €12
Pralusienne
Large €12
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