Praliné Noisette Maison : Ma Version Facile & Inratable ! Nouvelle Technique
Praliné Noisette Maison : Ma Version Facile & Inratable ! NOUVELLE TECHNIQUE ! is a easy French recipe that serves 6. 180 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 5 min | Cook: 12 min | Total: 25 min
Cost: $4.80 total, $0.80 per serving
Ingredients
- 160 g Granulated Sugar (fine white sugar)
- 50 g Water (room temperature)
- 125 g Whole Almonds (raw, unsalted)
- 125 g Whole Hazelnuts (raw, unsalted)
Instructions
Measure Ingredients
Weigh 160 g sugar, 50 g water, 125 g almonds and 125 g hazelnuts.
Time: PT2M
Combine Sugar and Water
Place the sugar and water in the saucepan and stir gently over medium heat until the sugar dissolves.
Time: PT5M
Heat to Soft‑Ball Stage
Attach the candy thermometer and continue heating until the syrup reaches 118 °C (236 °F).
Time: PT2M
Temperature: 118°C
Add Nuts
Stir in the almonds and hazelnuts, keeping the heat on medium.
Time: PT5M
Caramelize Nuts
Continue cooking, stirring constantly, until the mixture turns a rich amber color.
Time: PT3M
Cool on Parchment
Pour the hot nut caramel onto a sheet of parchment paper, spread thinly, and let it cool at room temperature.
Time: PT30M
Break into Pieces
Once completely cooled, break the solidified caramel into small chunks using a knife or your hands.
Time: PT2M
Blend the Praline
Transfer the pieces to the blender. Pulse in short bursts, pausing every few seconds to prevent the motor from overheating, until a smooth paste forms.
Time: PT5M
Finish Blending
Blend continuously for another 2 minutes until the texture is glossy and velvety.
Time: PT2M
Store
Transfer the praliné to an airtight jar and seal.
Time: PT1M
Nutrition Facts
- Calories
- 180
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Tree nuts (hazelnuts, almonds)
Ingredient Substitutions
- Instead of Granulated Sugar: Caster sugar
- Instead of Whole Almonds: Cashews, More almonds
- Instead of Whole Hazelnuts: Walnuts, Peanuts
Equipment Needed
- Saucepan
- Candy Thermometer
- Wooden Spoon
- Parchment Paper
- Cutting Board (optional)
- Chef's Knife (optional)
- High‑Power Blender or Food Processor
Critical Steps — Do Not Skip
- Heat sugar‑water mixture to exactly 118 °C (soft‑ball stage).
- Coat the almonds and hazelnuts evenly with the caramel.
- Achieve the correct amber color without burning.
- Blend with pauses to avoid overheating the motor and to reach a smooth texture.
Chef Tips from the Video
- Toast almonds and hazelnuts for 5 minutes at 150 °C before caramelizing for extra aroma.
- Use a silicone spatula to scrape the caramel off the pan without scratching.
- For a glossy finish, add a pinch of sea salt after blending.
Troubleshooting
Caramel hardens before nuts are fully coated.
Reduce the heat slightly and stir continuously; remove from heat as soon as the amber color appears.
Blend ends up grainy.
Blend longer with short pauses, or use a higher‑power blender. Adding a splash of neutral oil can help achieve smoothness.
Blender motor overheats.
Pulse in 10‑second intervals with 20‑second rests, or blend in smaller batches.
Storage
Refrigerator: Airtight jar, up to 2 weeks.
Freezer: Portion into small containers, up to 3 months.
Room temperature: Can sit at room temperature for a few hours, but best kept chilled.
Make-Ahead Tips
- The praliné can be made up to a week in advance and stored in the fridge.
- Toast the nuts lightly before adding for a deeper flavor.
- If the paste thickens after refrigeration, stir in a teaspoon of neutral oil.
Frequently Asked Questions
What is the cultural significance and history of praliné noisette in French pastry cuisine?
Praliné originated in the 17th‑century French court, created by chef Clement Lassagne for the Prince of Condé. It became a staple in French patisserie, used to flavor chocolates, fillings, and ganaches, symbolizing elegance and refined sweetness.
What are the traditional regional variations of hazelnut praliné in French cuisine?
In the Rhône‑Alps region, hazelnuts are often roasted and combined with dark chocolate, while in Normandy, almonds are added to soften the strong hazelnut flavor, just as shown in this recipe. Each region tailors the nut ratio to local tastes.
How is praliné noisette authentically served in French patisseries?
French patisseries typically use praliné as a filling for éclairs, as a base for chocolate truffles, or as a glossy glaze on fruit tarts. It may also be swirled into mousses for added crunch and nutty depth.
What occasions or celebrations is praliné noisette traditionally associated with in French culture?
Praliné is a classic component of holiday desserts such as Bûche de Noël and Galette des Rois, and it appears in wedding cakes and celebratory pastries throughout France.
How does praliné noisette fit into the broader French pastry tradition?
Praliné exemplifies the French love for caramelized nuts and buttery textures, bridging the gap between confectionery and pastry fillings. It showcases the French technique of caramelizing sugar to create complex flavors.
What are the authentic traditional ingredients for praliné noisette versus acceptable substitutes?
Traditionally, the recipe uses raw hazelnuts, raw almonds, granulated sugar, and water. Acceptable substitutes include toasted nuts, cashews for almonds, or a pinch of sea salt for flavor balance, but the core caramel base remains unchanged.
What other French dishes pair well with homemade praliné noisette?
Praliné pairs beautifully with classic French desserts such as mille‑feuille, Paris‑Brest, chocolate mousse, and fruit tarts. It also works as a luxurious topping for crêpes and brioche.
What makes praliné noisette special or unique in French pastry cuisine?
The combination of caramelized sugar with both hazelnuts and almonds creates a balanced nutty‑sweet flavor and a silky texture that is both crunchy and spreadable, setting it apart from plain nut butter.
What are the most common mistakes to avoid when making praliné noisette at home?
Common errors include overheating the sugar past 118 °C, which makes the caramel too hard, not stirring enough so nuts are unevenly coated, and over‑blending which can overheat the motor and produce a grainy texture.
Why does this praliné noisette recipe use almonds to tone the hazelnut flavor instead of using only hazelnuts?
Almonds have a milder, sweeter profile that softens the intense, slightly bitter notes of hazelnuts, resulting in a more balanced paste that is pleasant to a wider palate.
Can I make praliné noisette ahead of time and how should I store it?
Yes, the paste can be prepared up to a week in advance. Store it in an airtight jar in the refrigerator; for longer storage, portion it into freezer‑safe containers and thaw in the fridge before use.
What does the YouTube channel Cooking by Nissou specialize in?
The YouTube channel Cooking by Nissou focuses on simple, home‑cooked French‑inspired recipes, emphasizing technique, versatility, and approachable desserts that home cooks can master with everyday equipment.
How does the YouTube channel Cooking by Nissou's approach to French pastry differ from other French cooking channels?
Cooking by Nissou prioritizes minimal equipment and step‑by‑step clarity, often adapting classic French techniques for the home kitchen, whereas many other channels showcase more elaborate, professional‑grade setups.
Last updated: August 20, 2026
