Monin Syrup 1L Praline

£7.79
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Delivery Status: In Stock

Monin Praline Syrup

Monin Praline Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.

The bottles come in a 1l plastic size, and a 70cl glass variation which is ideal for bars, cafes and coffee shops, but can also be used at home.

Background

From the rich Belgian type with chocolate to the firm French variety, there are numerous different interpretations of praline across the world. While they may differ in terms of ingredients and cooking methods, one aspect always stays the same: nuts are the central component of the confection.

Monin Praline Syrup takes its inspiration from the American version of the treat. The American praline delivers a creamier, almost fudge-like taste experience, and this is expertly represented by Monin. With the syrup, you can add a salty and sweet twist to an array of drinks, desserts and even savoury dishes. 

The History 

Although the origin story of praline is far from clear-cut, the general assumption is French diplomat Marshal du Plessis-Praslin is the inspiration behind its name. While it might sound like something of a stretch on the surface, praline is derived from Praslin. Plessis-Praslin’s influence doesn’t stop there. His personal cook, Clement Lassagne, is the one who’s accredited with creating the sweet confection. Yet the story of how he did so is where things get messy. There are many different accounts about how he supposedly invented praline. Perhaps the most romanticised tales is Plessis-Praslin asked Lassagne to devise an alluring treat, one which could be presented to females he was courting. So Lassagne made the sweet and nutty concoctions, put them into parcels marked with Plessis-Praslin’s name, and this is how they became known as praline. 

As for the creation of the American praline, this first began with the arrival of the aforementioned French version to the United States. In 1727, Ursuline nuns are said to have brought pralines from France to New Orleans, Louisiana. The nuns would teach others the art of praline making, and soon the confection would spread across the city. Its popularity would eventually hit a stumbling block: limited almond availability during the 19th century. Due to this issue, almonds were substituted for pecans – a nut which was plentiful in Louisiana. This was the first step on the road to the American praline as it is known today. 

Soon, the pecans would be joined by a creamy and sugary mix – aka the American praline. These quickly became a hit in New Orleans, and this local sensation would eventually become a profitable commercial industry for the area. As it is a port city, tourists from around the world – along with those visiting from other parts of the US – would land in New Orleans. They would sample the local delicacy of pralines, and the favourable impression left by the sweet treat meant it didn’t take long for them to spread across the country. The spread was so successful that, these days, most people don’t realise the historical origin of the confection. 

Recipe Idea

Pecan Pie with Praline Cream 

With its rich, nutty and delicious nature, pecan pie is a classic American dessert that deserves to be sampled by everyone. This recipe also adds extra decadence with a praline-flavoured whipped cream.

What you will need: 

  • Shortcrust pastry case (245g~)

  • Light soft brown sugar (225g)

  • Golden syrup (110g)

  • Unsalted butter (110g)

  • Vanilla extract (1tsp)

  • Three eggs

  • Pecan nuts, halved (285g)

  • Monin Praline Syrup (60ml)

  • Fresh cream (240ml)

  • Whipped cream dispensers

  • Cream chargers

- Preheat the oven to gas mark 4/180C. Place the shortcrust pastry case in the oven to blind-bake for approximately 15 minutes. 

- In a saucepan, place the light soft brown sugar, golden syrup, unsalted butter and vanilla. Put the pan over a low heat, and keep it on until the butter has fully melted. When that is done, remove from the heat and allow the mixture to cool for five-ten minutes. Beat the three eggs, add them to the mixture, and stir everything together well. 

- In the pastry case, arrange an even amount of the pecan halves across the base. Now pour in the buttery syrup mixture over the top of the pecan halves. Place in the oven for approximately 45 minutes. The pie should turn a nice golden-brown colour, while the filling should remain slightly soft. 

- Remove from the oven and place the pie on a wire tray to cool. Before the pie sets completely, decorate the top of it with the remaining pecan halves. 

- A whipped cream dispenser is a necessary component for this step. Pour the fresh cream and Monin Praline Syrup into the dispenser, close it up, and screw in a cream charger. Give the dispenser an enthusiastic shake for a few seconds. 

- With everything ready, place a slice of the pie on a plate, squirt a hearty amount of the praline-infused whipped cream to the side, and enjoy.


Additional Product Information
Brand: Monin

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Nutritional information
per 100ml
Energy per 100ml
323
Energy per serving
32.3
Fat
0 g
Saturated Fat
0 g
Total Carbohydrates
80.3g
Of which sugars
80.3g
Fibre
0g
Protein
0g
Salt
0.03g
Values may vary from batch to catch due to variations which can occur in natural ingredients.

Ingredients: Sugar, Water, Flavouring, Concentrated Lemon Juice, Colour E150a, Preservative E202. Contains bitter almond extract.

Disclaimer: Customers need to check the label when receiving the products in case of allergies or expiration dates. We are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If a customer finds any misinformation on the label received, please report it directly to us and you will earn a £5 shopping voucher.
Trade & Wholesale

We do offer N2O cream chargers & cream whippers at wholesale. Orders over 600 cream chargers we deem as a wholesale quantity. Retailers can also order pallets once your wholesale application has been approved which will allow you to purchase higher volume such as 8 cases (quarter pallet), 16 cases (half pallet) or 32 cases which is a full pallet.

You will required to fill out forms so we can check your reason for wholesale and before we are able to discuss prices.

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