Caramelized pralines with Provence almonds
The confectioners of Roy René unveil the surprise of the back-to-school season and present caramelized pralines with Provence almonds.
Proud of their commitments to reviving almond cultivation in the region, the confectioners once again highlight this Provençal jewel. After a box of calissons made 100% with Provence almonds, caramelized pralines now join the must-haves of the Confectionery.
Almonds roasted before being coated in a crunchy caramel in a copper cauldron, they illustrate that the quality of raw materials, the passion for confectionery, and perfect mastery of cooking are the keys to a know-how that invites one to savor an incomparable moment of indulgence.
Box: 160 g
Roy René’s pralined almonds, a step into History
Calamandes, shortbreads, croquants, macarons, chocolate-coated treats, calissons or nougat: almonds have always been part of Roy René’s catalogue. This 100% Provençal product is highlighted in our new creation, pralined almonds. The history of this sweet treat, which has delighted young and old for generations, is, like many confections, quite mysterious.
It was in Montargis that the French pralined almond was born, in the 17th century. Clément Jaluzot was then the chef of the Marshal and Count of Plessis-Praslin, to whom we owe the name “prasline.” His inspiration is said to have come from a greedy kitchen boy, caught red-handed tasting leftovers of caramel and crushed almonds. It is said that, later on, the Marshal offered these succulent pralines to the people of Bordeaux to calm their anger against royal power. At the time, the newly invented pralines had a delicious caramel color. It is this original pralined almond that the passionate confectioners of Roy René draw inspiration from to create a new authentic and flavorful confection. You will thus find the quality of raw materials that make our house renowned, enhanced by more than a century of know-how in the creation and cooking of confections.
To bring these delicacies to life, quality almonds are essential above all. That is why Roy René decided to work on the reintroduction of the Provence almond, a small product with such great flavors which, combined with the passion and expertise of our master confectioners, makes it possible to obtain pralined almonds with such an authentic taste. The pronounced flavors of these sweets are due to the different techniques used during their production. Indeed, these pralined almonds are made by coating roasted almonds with caramel in a copper cauldron in our Haute Provence workshops, following an ancestral recipe.
Roy René’s Provence almonds
Roy René, a century-old confectionery specializing in sweets from Provence, is certified as an “Entreprise du Patrimoine Vivant” (Living Heritage Company). We perpetuate our know-how and traditions by committing to ethical and environmentally respectful confectionery. The choice of short supply chains and traceability of raw materials is a priority in the production of our pralined almonds. Almonds are indeed a flagship product of Provence, which flourished for centuries before disappearing in favor of more profitable and less fragile crops.
As early as 2015, Roy René confectionery began reflecting on reviving the almond sector in Provence. We thus became a founding member of the Steering Committee of this project, a board member of the Syndicate of Provence Almond Producers, and a board member of France Amandes, the first interprofessional organization of the sector. This commitment to bringing almond trees back to Provence has made it possible to plant nearly 600 hectares of trees since 2016, in the Provence-Alpes-Côte-d’Azur region alone.
We work in close collaboration with local producers, thanks to long-term purchasing contracts: this allows us to offer them a local outlet, while producing our delicious pralined almonds and other delicacies. Around our factory, hundreds of almond trees thrive, near a garden of regional and Mediterranean plants and a conservation orchard.
