Praline paste is a rich, creamy blend of caramelized hazelnuts and almonds that’s surprisingly easy to make at home.
What Is French Praliné?
French praliné is a classic pastry filling made with roasted nuts and caramelized sugar, perfect for cakes, ganache, and Paris-Brest.
As a French baker, I make this homemade praline paste to add a deep, nutty flavor to my creams, frostings, and desserts.
Why you'll love this recipe
- Authentic French praliné with real roasted almond and hazelnut flavor
- Smooth, versatile paste for cakes, creams, ganache, and pastries
- Simple, reliable method with professional pastry results at home
Ingredients you need
- Hazelnuts and almonds: Traditionally made with a 50/50 mix of raw hazelnuts and raw almonds. You can adjust the ratio or use only hazelnuts for a stronger flavor.
- Granulated sugar: White granulated sugar is essential to properly caramelize the nuts and create a smooth praline paste.
- Water: Used to make a quick sugar syrup for evenly coating and caramelizing the nuts.
How to make hazelnut praline paste
Roast the nuts in a preheated oven at 300°F / 150°C for 15–20 minutes, until lightly golden and fragrant.
Rub the warm nuts in a clean kitchen towel to remove as much skin as possible, then set aside.
Make the sugar syrup by heating the sugar and water in a saucepan until it reaches 240°F / 116°C.
Add the roasted nuts to the hot syrup and stir over medium heat until the sugar crystallizes, then melts into a golden caramel that coats the nuts.
The sugar will first coat the nuts, then crystallize, and finally melt and caramelize after about 20 minutes.
Spread the caramelized nuts onto parchment paper and let them cool completely before blending.
Break the caramelized nuts into pieces and place them in a food processor.
Blend the cooled nuts in a powerful food processor, scraping down the sides and taking short breaks until the mixture turns from powder into a smooth, creamy paste.
Tips for Perfect Praline Paste
- Roast the nuts: Toasting brings out their natural oils and gives the praline a deeper flavor.
- Watch the caramel: Cook until golden, not dark brown, to avoid bitterness.
- Use a powerful food processor: A high-speed blender or food processor works best for a smooth texture.
- Be patient: The mixture goes from crumbs to powder, then a thick paste before becoming creamy.
- Take short breaks: Stop occasionally to scrape the sides and prevent the machine from overheating.
How to use praline paste
- Swirl into desserts such as ice cream, mousse, or cake batters.
- Flavor buttercream for cakes, cupcakes, and layer cakes.
- Mix into ganache to create a rich praline chocolate filling or frosting.
- Use in choux pastry fillings like Paris-Brest or éclairs.
- Add to macaron fillings for a deep roasted nut flavor.
- Stir into pastry cream for tarts, cakes, or dessert cups.
Storage
Store praline paste in a clean, airtight jar in the refrigerator for up to 3–4 weeks, or freeze for up to 3 months. Stir before using if the natural oils separate.
Recipe Variations
- Hazelnut praline paste: Use only hazelnuts for a stronger roasted flavor.
- Almond praline paste: Use only almonds for a milder, slightly sweeter taste.
- Pecan praline paste: Replace the nuts with pecans for a buttery flavor.
- Pistachio praline paste: Use unsalted pistachios for a different nutty flavor.
- Crunchy praline: Stop blending earlier for a slightly grainy texture.
Recipe Questions
What is the difference between praline and praline paste?
Praline is caramelized nuts, often crushed into pieces, while praline paste is blended until smooth and creamy.
Is praline paste the same as Nutella?
No. French praline paste contains caramelized nuts and sugar, while Nutella is a chocolate-hazelnut spread.
Why is my praline paste grainy?
It needs more blending. Keep processing in short intervals until the nuts release their oils and the texture becomes smooth.
Can I make praline paste without a thermometer?
Yes, but a thermometer helps control the sugar syrup and makes the caramelization process more reliable.
Can I use praline paste in buttercream or ganache?
Yes! Mix it into buttercream, whipped ganache, or pastry cream to add a rich caramelized nut flavor.
More Pastry Fillings
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Praline Paste
- Total Time: 35 minutes
- Yield: 20 servings
Description
Easy recipe for homemade praline paste made with roasted and caramelized hazelnuts and almonds, perfect for flavoring cakes, fillings, and French pastries. Makes about 500 g.
Ingredients
- 200 g (1½ cups) raw hazelnuts
- 200 g (1½ cups) raw almonds
- 250 g (1¼ cups) granulated sugar
- 62 ml (¼ cup) water
Instructions
- Preheat the oven to 300°F (150°C). Spread the hazelnuts and almonds on a baking sheet and roast for about 20 minutes.
- Remove from the oven and rub the warm nuts in a clean kitchen towel to remove loose skins.
- In a heavy-bottomed saucepan, heat the water and sugar over medium heat until the syrup reaches 240°F (116°C).
- Add the roasted nuts to the syrup and cook for about 20 minutes, stirring constantly. The sugar will crystallize, then melt and turn into a deep amber caramel.
- Immediately spread the caramelized nuts onto a baking sheet lined with parchment paper and let cool completely.
- Once fully cooled, break into pieces and place in a food processor. Blend in short bursts to avoid overheating, until the mixture turns from a fine powder into a smooth, fluid praline paste.
- Transfer the praline paste to a clean jar with a tight-fitting lid.
Notes
Storage: Store the praline paste in an airtight jar at room temperature for several weeks or in the refrigerator for longer storage.
Tips:
- Use a kitchen scale for accurate ratios and consistent texture
- Stir constantly during caramelization to prevent burning
- Let the nuts cool completely before blending
- Blend in short intervals to avoid overheating the paste
- Stop earlier if you prefer a slightly chunky praline texture
- Prep Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 169
- Sugar: 13
- Fat: 11
- Saturated Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 4
Katheryn Yoder
Could I use roasted and chopped hazelnuts for a quicker process?
Fadela
Yes, you can use roasted and chopped hazelnuts, but it will only save you the roasting time. You’ll still need to caramelize them in the pan and blend everything to make the praline.