Danny Savoy says there’s a trick to making pralines that aren’t grainy or crunchy.
Maybe you should trust her with that. Not only has she been making it this way for years, but her praline will be one of the main attractions at her shop, Danny’s Sweets, which opens on Friday.
It takes patience, she said, and knowing that everything affects candy making. Specific brands are used for each ingredient. Start by cooking the dessert on the stove at a lower temperature than most people. Let it cool in the pot before you start peeling it outside.
“It’s like making fudge, but you cook it a little longer and you don’t make chocolate,” she said. “You have to spread them out, just like you would with fudge. And you shouldn’t take them straight out of the pot onto the paper. Then they would flow out and spread. You’d want to get the shine off of it because if it was shiny, it would be chewy.”
Savoy, a native of Saint Martinsville and a mother of two, will open her business on Friday at 1921 Caliste Salome Road, Suite 111, in the Park Lafayette Shopping Center which will also feature cheesecakes, waffles and other items.
It’s the first business of Savoy, who worked as a chef when The Ruins opened nearby, and later took over special events and served pralines as a thank-you to guests.
She said these guests were so impressed that they recommended selling them. About seven years ago I started making them and shipping them to people all over the country.
“I learned how to make pralines from my grandmother,” she said. “I was probably about 17 when I could have done it without anyone helping me. It’s not hard and brittle, nor does it taste grainy. I’m a perfectionist. I tell you, if the candy didn’t come out right, I wouldn’t serve it to anyone.”
The Savoy will open in the old space of Indulge, the recently closed pastry shop, and next door to Caroline’s Cookies, the popular cookie shop that 19-year-old Caroline Merriman opened last year. The shop will also have ice cream, brownies, and other items, many of which will be made in front of the window so customers can see how the items are being prepared.
“That’s why I wanted the concept of the open window,” she said. “People will be able to see what I’m doing.”