Le Praliné noisette maison
Le Praliné noisette maison is a medium French recipe that serves 4. 750 calories per serving. Recipe by Tom'Pâtisse on YouTube.
Prep: 20 min | Cook: 20 min | Total: 55 min
Cost: $4.45 total, $1.11 per serving
Ingredients
- 350 g Hazelnuts (raw, unsalted)
- 175 g Granulated Sugar (white granulated)
- 5 g Fleur de Sel (fine sea salt flakes)
Instructions
Preheat Oven and Prepare Baking Sheet
Set the oven to 150°C (300°F) and line a baking sheet with parchment paper.
Time: PT5M
Temperature: 150°C
Roast Hazelnuts
Spread the hazelnuts evenly on the prepared sheet and roast for 15 minutes, stirring once halfway through.
Time: PT15M
Temperature: 150°C
Cool and Remove Skins
Allow the hazelnuts to cool completely (about 10 minutes). Once cool, rub them between your hands or in a clean kitchen towel to remove most of the skins, then transfer to a fresh sheet of parchment.
Time: PT12M
Make Caramel
Place the sugar in a saucepan over medium heat. Stir until it melts and turns a deep amber color, about 5 minutes. Remove from heat as soon as the color is uniform.
Time: PT5M
Combine Caramel with Hazelnuts
Immediately pour the hot caramel over the roasted hazelnuts, using a spatula to coat them evenly.
Time: PT2M
Cool Caramel‑Coated Nuts
Let the caramel‑coated hazelnuts cool completely on the parchment sheet (about 15 minutes) until they form a solid block.
Time: PT15M
Break and Blend into Paste
Break the solid block into pieces and place them in the Thermomix or blender. Pulse 30 seconds, then blend on high for another 30 seconds until a smooth paste forms. Scrape down the sides as needed and blend briefly again if necessary.
Time: PT1M
Store
Transfer the praliné to an airtight jar and store in a cool, dark pantry for up to several weeks.
Time: PT0M
Nutrition Facts
- Calories
- 750
- Protein
- 13 g
- Carbohydrates
- 15 g
- Fat
- 53 g
- Fiber
- 9 g
Dietary info: Gluten‑free, Vegetarian
Allergens: Tree nuts (hazelnuts)
Ingredient Substitutions
- Instead of Hazelnuts: Almonds, Pistachios
- Instead of Granulated Sugar: Light brown sugar, Coconut sugar
- Instead of Fleur de Sel: Fine sea salt
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Saucepan
- Thermomix or High‑Power Blender
- Spatula
- Kitchen Scale
- Two Mixing Bowls
- Oven Mitts
Critical Steps — Do Not Skip
- Roasting hazelnuts to the right color
- Removing skins without crushing nuts
- Achieving the correct caramel amber hue
- Blending without overheating the paste
Chef Tips from the Video
- For an extra crunchy texture, reserve a handful of whole roasted hazelnuts to sprinkle on top of desserts.
- Add a pinch of vanilla extract after blending for a subtle flavor boost.
Troubleshooting
Caramel turns grainy or crystallizes
Add a splash of water to the sugar before heating or use a candy thermometer to keep temperature steady.
Hazelnut skins are hard to remove
Place the roasted nuts in a clean kitchen towel and rub vigorously; a small amount of steam helps loosen skins.
Paste is too runny
Continue blending for a few more seconds and let the mixture rest a minute; the fats will solidify as it cools.
Storage
Refrigerator: Not necessary; keep in a cool pantry.
Freezer: Can be frozen for up to 3 months in an airtight container.
Room temperature: Store in an airtight jar for up to 4 weeks.
Make-Ahead Tips
- The praliné can be made up to a week in advance; just store it sealed.
Frequently Asked Questions
What is the cultural significance and history of hazelnut praliné in French confectionery?
Hazelnut praliné, known as "praliné" in France, originated in the 17th century when a French chef created a caramelized nut paste for royal desserts. It became a staple in French patisserie, used in chocolates, pastries, and as a luxurious spread.
What traditional regional variations of praliné exist within French cuisine?
In the south of France, almonds are often used instead of hazelnuts, creating "praliné d'Amande." In the north, walnuts or pistachios may appear, and some regions add a splash of cognac or rum for extra depth.
How is authentic hazelnut praliné traditionally served in France?
Traditionally, praliné is served as a filling for croissants, éclairs, and chocolate truffles, or simply spread on fresh baguette slices as a sweet snack. It is also used as a garnish for ice cream and mousse.
During which French celebrations or occasions is hazelnut praliné commonly enjoyed?
Praliné is popular during the holiday season, especially at Christmas and New Year’s, when French families enjoy rich pastries. It also appears at weddings and galas as an elegant dessert component.
How does hazelnut praliné fit into the broader French pastry tradition?
Praliné exemplifies the French love for nut‑based caramel pastes, complementing butter‑rich pastries. Its smooth texture and nutty sweetness balance the acidity of fruit fillings and the richness of chocolate.
What are the authentic traditional ingredients for hazelnut praliné versus acceptable substitutes?
Authentic praliné uses raw hazelnuts, granulated white sugar, and a pinch of fleur de sel. Acceptable substitutes include almonds or pistachios for the nuts, light brown sugar for the caramel, and fine sea salt instead of fleur de sel.
What other French dishes pair well with homemade hazelnut praliné?
Hazelnut praliné pairs beautifully with classic French desserts such as mille‑feuille, Paris‑Brest, chocolate mousse, and tarte aux fruits. It also enhances the flavor of madeleines and brioche.
What makes hazelnut praliné special or unique in French confectionery?
Its combination of roasted hazelnut flavor, buttery caramel, and a delicate salty finish creates a complex taste profile that is both crunchy and smooth, distinguishing it from simple nut butters.
What are the most common mistakes to avoid when making hazelnut praliné at home?
Common errors include over‑roasting the nuts, which makes them bitter; burning the caramel, which adds a burnt taste; and blending too long, causing the paste to overheat and become oily. Follow the timing cues and pause the blender to scrape down the sides.
Why does this hazelnut praliné recipe use a moderate oven temperature of 150°C instead of a higher heat?
A moderate 150°C gently roasts the hazelnuts, allowing the skins to loosen without scorching the nuts. Higher temperatures would brown the nuts too quickly and risk a burnt flavor that would clash with the caramel.
What does the YouTube channel Tom'Pâtisse specialize in?
The YouTube channel Tom'Pâtisse specializes in classic French patisserie techniques, offering step‑by‑step tutorials for traditional desserts, confections, and pastry fundamentals with a focus on precision and flavor.
Last updated: September 6, 2026
