Hazelnut praline paste is a staple of French pastry, used in fillings, buttercreams and desserts such as Paris-Brest. Serve it with use in buttercream, ganache, éclair filling, or Paris-Brest.
French Hazelnut Praline Paste (Praliné)
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A smooth, glossy paste made by grinding toasted hazelnuts coated in dry caramel until their oil releases. It is the flavor base for countless French pastry creams, mousses and fillings. Makes 300 g in about 1 hr.
Prep
20 min
Cook
20 min
Cooling
20 min
Total
1 hr
Servings
24
Diet
Dairy free, Gluten free, Vegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
- 1 ⅔ cups (200 g)whole hazelnuts, raw
- ⅔ cup (130 g)granulated sugar
- 1 pinch (1 g)fleur de sel or fine salt
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Instructions
- Heat the oven to 300 F (150 C). Toast the hazelnuts on a sheet for 15 minutes, until the skins crack and the nuts smell toasty. Rub in a towel to loosen the skins; some skin can remain.
- Spread the warm nuts on a parchment-lined sheet.
- Put the sugar in a heavy, light-colored saucepan over medium-high heat. Let it melt without stirring, swirling the pan, until it is a deep amber color, about 7 minutes (about 340 F / 170 C).
- Pour the caramel over the nuts in a thin layer and let it cool and harden, about 20 minutes. Sprinkle with the salt.
- Break the brittle into pieces and grind in a processor, in short pulses, to a coarse powder.
- Continue running the processor, stopping every minute to scrape and let the machine rest. After 5 to 10 minutes the powder turns to a thick, smooth, glossy paste.
- Transfer to a clean jar.
Tips
- Do not stir the sugar; swirl the pan to prevent crystals.
- Pause the processor often so the motor does not overheat.
- If the paste stays dry, keep processing; warm nuts release oil faster.
- Hot caramel causes severe burns; use a deep heavy pan, keep children away and let it cool fully before breaking it up.
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Recipe FAQ
How long does it take to make french hazelnut praline paste (praliné)?
Plan on 20 minutes of prep and 20 minutes of cooking, plus 20 minutes to chill. The recipe makes 300 g (24 servings).
How should I store french hazelnut praline paste (praliné)?
Store in an airtight jar at room temperature up to 2 weeks or refrigerate up to 2 months; stir before using. The oils may separate, which is normal.
Can I make french hazelnut praline paste (praliné) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Estimated · per serving
Nutrition
Per serving = 1 of 24 servings this recipe makes.
73
Calories / serving
5.1g
Fat
6.8g
Carbs
1.2g
Protein
5.8g
Sugar
Whole recipe (24 servings): ~1752 cal · 122g fat · 163g carbs · 29g protein · 139g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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