Keep the praline powder in a close preserve jar ready for use.
If making coffee pralin, add three tablespoonfuls of praline powder (see below).
If making chocolate pralin, add three tablespoonfuls of praline powder; stir in lightly a pint of cream whipped to a stiff froth.
Elodie went into realistic details of the wreck of the gold stopping on the praline stuffing of a chocolate.
1727, prawlin, from French praline (17c.), from the name of Marshal Duplessis-Praslin (1598-1675, pronounced "praline"), "whose cook invented this confection" [Klein]. Modern spelling in English from 1809.