Ganache AU Praliné
🌰 GANACHE AU PRALINÉ 🌰 is a medium French recipe that serves 12. 367 calories per serving. Recipe by Il était une fois la pâtisserie on YouTube.
Prep: 36 min | Cook: 15 min | Total: 1 hr 6 min
Cost: $49.14 total, $4.10 per serving
Ingredients
- 200 g Granulated Sugar (for caramelizing the praline)
- 60 ml Water (for the sugar syrup)
- 100 g Hazelnuts (whole, toasted if possible)
- 100 g Almonds (whole, blanched preferred)
- 300 g White Chocolate (Valrhona or other high‑quality, low‑sugar white chocolate)
- 250 ml Heavy Cream (full‑fat, chilled)
- 2 sheets Gelatin Sheets (softened in cold water, about 4 g total)
- 30 g Extra Praline (optional) (reserved for storage or garnish)
Instructions
Make the Sugar Syrup
Combine the granulated sugar and water in a saucepan. Heat over medium‑high, stirring until the sugar dissolves, then attach the candy thermometer.
Time: PT5M
Cook to 118 °C (Soft‑ball stage)
Continue heating until the thermometer reads 118 °C. This is the soft‑ball stage; the syrup will be thick enough to coat the nuts.
Time: PT5M
Temperature: 118°C
Add Hazelnuts and Almonds
Stir in the hazelnuts and almonds. Keep the mixture on the heat, allowing the nuts to become fully coated and begin to caramelise.
Time: PT5M
Caramelise the Nuts
Continue cooking; the white film will harden, then melt and turn golden as the nuts caramelise. When the nuts are a deep amber and the syrup is glossy, remove from heat.
Time: PT5M
Cool on Parchment
Pour the hot caramelised nut mixture onto a baking sheet lined with parchment paper. Spread thinly to speed cooling.
Time: PT15M
Grind into Praline Paste
Break the cooled caramel slab into pieces and place in a food processor. Pulse until a fine powder forms, then process continuously for about 10 minutes until a smooth, glossy paste is achieved.
Time: PT10M
Soak Gelatin
Place the gelatin sheets in a bowl of cold water for 5 minutes, then gently squeeze out excess water.
Time: PT5M
Heat Cream and Remaining Praline
In a clean saucepan, combine the heavy cream with the remaining praline paste (reserve a small amount for storage if desired). Heat over medium heat, stirring, until the mixture reaches a gentle boil.
Time: PT5M
Add Gelatin
Remove the saucepan from the heat and whisk in the softened gelatin sheets until fully dissolved. Do not return to a boil, or the gelatin will lose its setting power.
Time: PT2M
Incorporate White Chocolate
Place the chopped white chocolate in a mixing bowl. Pour the hot cream‑praline mixture over the chocolate and let sit for 30 seconds, then whisk gently with a hand whisk until the chocolate is completely melted and the mixture is smooth.
Time: PT2M
Add Cold Cream
Stir in the remaining cold heavy cream (if any) to bring the temperature down slightly and improve texture.
Time: PT2M
Cool and Set
Cover the ganache with plastic wrap, pressing the film directly onto the surface to prevent a skin forming. Refrigerate for at least 4 hours, preferably overnight, or freeze for 1 hour if you’re short on time.
Time: PT4H
Whip the Ganache
Remove the ganache from the fridge, discard the film, and whisk on low to medium speed with an electric whisk for about 5 minutes, or until the mixture becomes light, airy, and holds soft peaks.
Time: PT5M
Pipe or Store
Transfer the whipped ganache to a piping bag. Use immediately to fill cupcakes, macarons, or as a layer in pastries. Store in an airtight container in the refrigerator for up to 48 hours; it can be frozen for up to 1 month.
Time: PT5M
Nutrition Facts
- Calories
- 367
- Protein
- 4 g
- Carbohydrates
- 38 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Tree nuts, Dairy, Gelatin (animal source)
Ingredient Substitutions
- Instead of Granulated Sugar: Caster sugar
- Instead of Hazelnuts: Pecans, Walnuts
- Instead of Almonds: Cashews, Pistachios
- Instead of White Chocolate: Cocoa butter based white chocolate
- Instead of Heavy Cream: Half‑and‑half (less rich)
- Instead of Gelatin Sheets: Powdered gelatin (1 tsp)
Equipment Needed
- Saucepan
- Candy Thermometer
- Baking Sheet
- Parchment Paper
- Food Processor or High‑Speed Blender
- Mixing Bowls
- Whisk (hand or electric)
- Spatula
- Plastic Wrap
- Refrigerator
Critical Steps — Do Not Skip
- Heating the sugar syrup to exactly 118 °C to achieve the correct caramel texture.
- Ensuring the gelatin is added to a hot but not boiling mixture to preserve its setting power.
- Whisking the ganache after chilling to achieve a smooth, airy texture without graininess.
Chef Tips from the Video
- Toast the hazelnuts and almonds lightly before adding to the sugar syrup for deeper flavour.
- Use a high‑speed blender (Magimix or similar) for a finer praline texture.
- If you prefer a less sweet ganache, substitute part of the white chocolate with milk chocolate.
Troubleshooting
Ganache turns grainy after whisking.
Gently re‑heat the mixture over a bain‑marie until smooth, then chill and whisk again.
Gelatin does not set; ganache stays runny.
Make sure the gelatin was added to a mixture below boiling (around 80 °C) and that it was fully dissolved.
Praline paste is too oily or not smooth.
Process the caramelised nuts longer (up to 12 minutes) and scrape the bowl frequently; the heat generated by the processor helps emulsify the fats.
Storage
Refrigerator: Up to 48 hours in an airtight container.
Freezer: Up to 1 month; thaw in the fridge before re‑whipping.
Room temperature: Not recommended; ganache will soften and lose structure.
Make-Ahead Tips
- Prepare the praline up to step 6 and store in an airtight jar at room temperature for up to 2 weeks.
- The ganache can be fully assembled and chilled a day ahead; simply whip before use.
Frequently Asked Questions
What is the cultural significance and history of praline ganache in French pastry tradition?
Praline, a caramelised nut paste, originated in the French town of Montargis in the 17th century and became a staple in classic French pâtisserie. Combining it with white chocolate to create a ganache reflects the French love of rich, buttery fillings used in macarons, éclairs, and layered cakes.
What are the traditional regional variations of praline ganache in French cuisine?
In the south of France, hazelnuts are often replaced with pistachios or almonds, while in the north, walnuts are common. Some pâtissiers add a splash of Calvados or rum to the caramel for a Normandy twist.
How is praline ganache traditionally served in French patisseries?
It is most often piped as a filling for macarons, layered inside entremets, or used as a buttercream‑like topping for cupcakes and petits fours. It may also be rolled into truffles or used as a glaze for fruit tarts.
During which French celebrations is praline ganache commonly used?
Praline ganache appears in celebratory desserts for weddings, Galette des Rois, and holiday fêtes such as Noël, where its nutty richness complements festive pastries.
What authentic ingredients are essential for a traditional French praline ganache versus acceptable substitutes?
Authentic French praline uses hazelnuts (or almonds) caramelised with sugar and a touch of water, and high‑quality white chocolate like Valrhona. Substitutes can include other toasted nuts, milk chocolate for a sweeter profile, or agar‑agar instead of gelatin for a vegetarian version.
What are the most common mistakes to avoid when making praline ganache at home?
Common errors include overheating the sugar syrup past 118 °C, which burns the caramel; adding gelatin to boiling liquid, which destroys its setting power; and whisking the ganache too aggressively, which can cause graininess. Follow the temperature cues and cool before whipping.
Why does this recipe use gelatin instead of agar‑agar for stabilising the ganache?
Gelatin gives a smooth, melt‑in‑the‑mouth texture that is traditional in French pâtisserie. Agar‑agar sets more firmly and can give a slightly rubbery mouthfeel, which is not desired for a silky ganache.
Can I make the praline ganache ahead of time and how should I store it?
Yes. After whipping, keep the ganache in an airtight container in the refrigerator for up to 48 hours. For longer storage, freeze it in a sealed bag for up to one month; thaw in the fridge and re‑whip before use.
What texture and appearance should I look for when the ganache is properly whipped?
The ganache should be light, airy, and hold soft peaks when the whisk is lifted. It should have a glossy, pale ivory colour with no visible specks of unmelted chocolate.
How do I know when the praline caramel has reached the correct stage during cooking?
When the syrup reaches 118 °C (soft‑ball stage) and the mixture forms a thin white film that later melts into a golden, glossy coating around the nuts, the caramel is ready. A colour change to amber and a pleasant nutty aroma are good visual cues.
What does the YouTube channel Il était une fois la pâtisserie specialize in?
The YouTube channel Il était une fois la pâtisserie focuses on classic and modern French pastry techniques, offering step‑by‑step tutorials for cakes, macarons, tarts, and decorative fillings like ganaches and pralines.
How does the YouTube channel Il était une fois la pâtisserie's approach to French pastry differ from other French cooking channels?
Il était une fois la pâtisserie emphasizes precise temperature control, detailed equipment reviews, and the use of high‑quality ingredients, while also providing practical home‑cook adaptations and troubleshooting tips that are less common on more commercial French cooking channels.
Last updated: September 6, 2026
