Hazelnut Praline

Hazelnut praline is a classic French preparation. To make it, caramelize sugar and blend it with toasted hazelnuts into a smooth, silky paste. Its creamy texture and rich, nutty flavor make it a versatile ingredient in pastry and chocolate creations. Chefs and bakers use hazelnut praline in ganaches, mousses, tarts, and layered desserts. It adds depth, flavor, and a luxurious mouthfeel to any recipe.

Hazelnut praline pairs perfectly with chocolate, coffee, or vanilla-based creams. It can be piped, spread, or folded into mousses and creams to elevate desserts with nutty elegance. With just hazelnuts and sugar, this simple preparation delivers sophisticated flavor and creamy consistency, making it a staple in French pastry and modern dessert creations. It is also a vital flavor element in Croustillant.

When you learn how easy it is to make praline at home, you’ll never want to buy it from the store again! Unlike store-bought versions, making praline yourself also gives you full control over sweetness and texture. For another nutty variation, check out the pistachio praline recipe, which uses the same method but with pistachios for a vibrant flavor and color.

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Hazelnut Praline

Course: DessertCuisine: FrenchDifficulty: Easy

Prep time

5

minutes

Process

30

minutes

Ingredients

• 150 g sugar

• 150 g hazelnut

• 4 g salt

Directions

• Prepare the caramel: In a medium saucepan, melt granulated sugar over medium heat. Stir occasionally until it turns a deep amber color. Be careful not to burn it (see notes below).
• Add the hazelnuts: Immediately add toasted hazelnuts to the caramel. Stir quickly to coat them evenly.
• Cool the mixture: Pour the caramel-coated hazelnuts onto a silicone baking mat (Silpat) or a parchment-lined tray. Spread into an even layer and allow to cool completely.
• Process into praline: Once cooled, transfer the mixture to a food processor or blender. Blitz until it forms a smooth, creamy paste. Stop and scrape the sides as needed to achieve a consistent texture.

Recipe Video

Notes

• For the caramel, use a heavy-bottom pan for even heat. Start with dry sugar for pure caramel flavor. Heat gently and avoid stirring at the beginning. Swirl the pan to melt sugar evenly. Watch color closely as it changes quickly. Aim for a deep amber, not dark brown. Remove from heat immediately at the right color.