This pink praline brioche is known as the Praluline. It's the brainchild of Auguste Pralus, who created it in 1955. We tried the Praluline while in Paris and have been obsessed with it ever since. Here is a copycat recipe.
Praluline is best served the day it was baked. If needed, it should be covered in an airtight container and will keep for several days.
Source: Pink praline recipe from here
; Praluline adapted from Cuisine de Fadila