With the advent of Christianity and the changes in heating and cooking technologies, the tradition of the Yule Log changed from burning a large log to baking a dessert the resembles a log. The first Yule Log, Büche de Noël, recipe appeared in the 1600’s.
Today, marrons glacés, are still made in their simplest form, as glazed chestnuts, but may also be used as for creme de marrons, an ingredient in other confections.
At The Frenchman’s Corner, we are always looking for the best chocolates and other confections that are available. We believe we have found one of the best small batch toffees available and are very proud to be able to offer this to our patrons. Our toffee comes from the beautiful state of Utah and is wonderfully buttery and melts in your mouth. It is not too sticky or too hard. We typically carry four different flavors.
Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1598–1675), with the word praline deriving from the name Praslin. Early pralines used whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.