Recette de Praliné Amandes Noisettes Maison
Recette de Praliné Amandes Noisettes Maison is a medium French recipe that serves 4. 80 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $7.50 total, $1.88 per serving
Ingredients
- 100 g Hazelnuts (raw, skins will be removed during rubbing)
- 100 g Almonds (raw, skins will be removed during rubbing)
- 200 g Granulated Sugar (white granulated sugar)
- 50 ml Water (room temperature)
Instructions
Preheat the oven
Set the oven to 180°C and allow it to preheat for about 5 minutes.
Time: PT5M
Temperature: 180°C
Roast the nuts
Spread the hazelnuts and almonds in a single layer on a baking sheet and roast for 10 minutes, stirring once halfway through.
Time: PT10M
Temperature: 180°C
Remove skins
Transfer the hot nuts to a clean, slightly damp kitchen towel and rub vigorously until the skins peel off easily. Set the cleaned nuts aside.
Time: PT5M
Make the sugar syrup
In a saucepan combine the granulated sugar and water. Heat over medium‑high, stirring until the sugar dissolves, then continue heating without stirring until the syrup reaches 116°C (soft‑ball stage).
Time: PT5M
Temperature: 116°C
Caramelize the nuts
Add the roasted, skin‑free nuts to the hot syrup. Reduce heat to medium‑low and stir continuously for 10‑15 minutes until a deep brown caramel coats the nuts and the mixture thickens.
Time: PT12M
Spread and cool
Pour the caramelized nuts onto a parchment‑lined baking sheet, spreading them into a thin layer. Allow to cool completely at room temperature.
Time: PT30M
Break into pieces
Once fully cooled, break the nut‑caramel mass into small chunks using your hands or a knife.
Time: PT5M
Blend to praliné
Place a handful of pieces in the food processor. Pulse until a fine powder (pralin) forms, then continue processing until the mixture turns into a smooth, glossy paste (praliné). Pause every 30 seconds to prevent the motor from overheating.
Time: PT10M
Store
Transfer the finished praliné into an airtight jar. Store in the refrigerator for up to 3 weeks or at room temperature for up to 1 week.
Time: PT2M
Nutrition Facts
- Calories
- 80
- Protein
- 1g
- Carbohydrates
- 10g
- Fat
- 4g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten-Free
Allergens: Tree nuts
Ingredient Substitutions
- Instead of Hazelnuts: Pecans, Walnuts
- Instead of Almonds: Blanched almonds, Other nuts
- Instead of Granulated Sugar: Caster sugar, Turbinado sugar (will affect colour)
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Saucepan
- Kitchen Towel
- Food Processor
- Spatula
- Airtight Jar
Critical Steps — Do Not Skip
- Roasting the nuts to develop flavor
- Achieving the correct 116°C sugar syrup temperature
- Removing skins from the nuts with a damp towel
- Blending the nuts without overheating the processor
- Ensuring the caramel evenly coats the nuts before cooling
Chef Tips from the Video
- Toast the nuts lightly before roasting for an extra depth of flavor.
- A candy thermometer ensures the syrup reaches the precise 116°C soft‑ball stage.
- For an ultra‑smooth praliné, blend for an additional minute after the paste forms.
Troubleshooting
The blended pralin is still gritty
Continue processing longer; add a teaspoon of neutral oil if needed to achieve a smoother texture.
Caramel turns dark or burnt
Reduce heat to medium‑low, stir constantly, and remove from heat as soon as a deep amber colour appears.
Storage
Refrigerator: Airtight jar, up to 3 weeks
Freezer: Can be frozen in a sealed container for up to 2 months
Room temperature: Sealed container, up to 1 week
Make-Ahead Tips
- Make the praliné a day ahead to let flavors meld.
- Store in a sterilized, airtight jar for maximum shelf life.
- If the paste thickens after refrigeration, stir in a tiny amount of neutral oil to restore smoothness.
Frequently Asked Questions
What is the cultural significance and history of praliné in French pastry tradition?
Praliné originated in the early 17th century when French pastry chef Claude Gerbet created a caramelized nut confection for the Prince of Praslin. Over time it became a staple in classic French pastries, especially in fillings for Paris‑Brest, croissants, and chocolate bonbons, symbolizing refined indulgence.
What are the traditional regional variations of praliné in French cuisine?
In the Lorraine region, praliné often includes toasted hazelnuts and a higher sugar ratio, while in Provence, almonds are favored and sometimes blended with orange zest. Some northern French versions add a touch of rum for extra aroma.
How is authentic praliné traditionally served in France?
Authentic French praliné is typically used as a smooth paste inside pastries, piped into éclairs, or rolled into chocolate ganache. It can also be lightly dusted over desserts as a crunchy garnish, showcasing both its flavor and texture.
What occasions or celebrations is praliné traditionally associated with in French culture?
Praliné is a hallmark of celebratory pastries served at weddings, baptisms, and holiday feasts such as Noël. Its rich nutty sweetness makes it a favorite for special occasions and high‑tea gatherings.
How does praliné fit into the broader French pastry tradition?
Praliné exemplifies the French mastery of caramel and nut techniques, bridging the gap between a simple caramel and a sophisticated paste. It is a foundational element in many classic pâtisseries, highlighting the French emphasis on texture and layered flavors.
What are the authentic traditional ingredients for praliné versus acceptable substitutes?
Traditional praliné uses raw hazelnuts or almonds, white granulated sugar, and water. Acceptable substitutes include toasted pecans or walnuts for a different flavor profile, and caster sugar for a finer texture, though the classic taste relies on the original nuts and sugar.
What other French dishes pair well with praliné?
Praliné pairs beautifully with classic French desserts such as Paris‑Brest, croissants aux amandes, chocolate mousse, and can be folded into a light mousse au chocolat or used as a filling for mille‑feuille.
What are the most common mistakes to avoid when making praliné at home?
Common errors include over‑roasting the nuts, not reaching the correct 116°C syrup temperature, allowing the caramel to burn, and blending the hot mixture without letting it cool, which can damage the processor and yield a grainy texture.
Why does this praliné recipe use a sugar syrup heated to 116°C instead of a simple caramel?
Heating the syrup to the soft‑ball stage (116°C) ensures the sugar fully dissolves and creates a glossy, stable caramel that evenly coats the nuts. A simple caramel may crystallize or become too hard, preventing a smooth paste from forming.
Can I make praliné ahead of time and how should I store praliné?
Yes, praliné can be prepared up to several weeks in advance. Store it in a sterilized airtight jar in the refrigerator for up to 3 weeks, or freeze in a sealed container for up to 2 months. Bring to room temperature before using for best spreadability.
What does the YouTube channel JustInCooking specialize in?
The YouTube channel JustInCooking specializes in clear, step‑by‑step tutorials for classic and modern home baking, focusing on French patisserie techniques, quick dessert fixes, and practical tips for everyday cooks.
What is the cooking philosophy and style of the YouTube channel JustInCooking?
JustInCooking emphasizes simplicity, precision, and accessibility, breaking down complex pastry methods into manageable steps while encouraging home cooks to experiment with high‑quality ingredients and proper technique.
Last updated: September 6, 2026
