Homemade hazelnut and almond praline paste
The praline paste is simply exquisite, delicious on its own, and even better when homemade. I highly recommend making it yourself. It’s easy to prepare and is an essential ingredient in many pastry recipes.
What exactly is praline paste ?
Table of Contents
Praline or praline paste is a semi-liquid preparation made from dried fruit (oilseeds), caramelized and then ground. The dried almonds and hazelnuts are blended in a food processor to obtain a fine, smooth, fairly runny praline paste.
When you make it at home, you know exactly what it contains. You control the percentage of dry fruits, whether almonds or hazelnuts, and you can be sure it contains no preservatives or additives. Praline is an ingredient in many entremet bases, often combined with feuilletine (crepes Gavotte), or used to fill brioche, pancakes, chocolates, and more. It’s a treat that’s very simple to make.
I use it particularly in praline feuilletine crunch as the base for many entremets, such as the three chocolate mousse cake with custard.
When I make praline, it’s always in quite large quantities. In the video, I made enough for 2 and a half jars, but here I’m giving you a quantity for one large jar. Of course, you can adjust the ingredients as you like. If you don’t have a powerful food processor, use half of the recipe below.
I used the old Moulinex 123, which was very powerful, but the new one quickly lost its quality. I got an old Moulinex 123 from my mom, which I use when making large quantities of praline. Despite its condition (the lid is a bit broken), it’s perfect for my needs.
I recently bought the Bosch SilentMixx blender for smoothies, which crushes ice and is also very good for making praline paste.
The recipe on video
Ingredients
NB: Find the printable recipe card at the end of the article.
You can use almonds only, hazelnuts only, or a 50/50 mix.
- 250 g (8.8 oz) almonds
- 250 g (8.8 oz)hazelnuts
- 400 g ( 14 oz) granulated sugar
- 25 g (0.9 oz) butter (1 tablespoon)
Preparation steps :
1. Roast the almonds and hazelnuts at 150°C (300°F) for 10 to 15 minutes.
2. Place the sugar and butter in a large frying pan over medium heat.
4. Pour in the almonds and hazelnuts and mix well.
5. Pour onto marble and leave to cool. Do not touch with your hands, as it is very hot.
6. Then place it on a large sheet of parchment paper and, using a rolling pin wrapped in plastic wrap, crush it lightly.
This step makes the blender’s or food processor’s work easier. If you have a mortar, now is the time to use it. 
7. Blend until you achieve a smooth, liquid paste.
8. Let your blender or food processor cool down from time to time and do something else while you wait.
9. Keep the praline for your next cake creations. Don’t leave it within reach of children, as they might empty the jar with a spoon!
10. You can store it for up to 6 months in an airtight jar.
Easy homemade praline paste recipe (hazelnuts and almonds)
Ingredients :
- You can use almonds only hazelnuts only, or a 50/50 mix.
- 250 g (8.8 oz) almonds
- 250 g (8.8 oz) hazelnuts
- 400 g (14 oz) granulated sugar
- 25 g (0.9 oz) butter (1 tablespoon)
Instructions :
- Roast the almonds and hazelnuts at 150°C (300°F) for 10 to 15 minutes.
- Place the sugar and butter in a large frying pan over medium heat.
- Allow to caramelize, stirring occasionally. Once you achieve a good caramel, neither too light nor too dark, it should be slightly darker than the following photos, until it reaches the desired color.
- Pour in the almonds and hazelnuts and mix well.
- Pour onto marble and leave to cool. Do not touch with your hands, as it is very hot.
- Then place it on a large sheet of parchment paper and, using a rolling pin wrapped in plastic wrap, crush it lightly.
- This step makes the blender's or food processor's work easier. If you have a mortar, now is the time to use it.
- Blend until you achieve a smooth, liquid paste.
- Let your blender or food processor cool down from time to time and do something else while you wait.
- Keep the praline for your next cake creations. Don't leave it within reach of children, as they might empty the jar with a spoon!
- You can store it for up to 6 months in an airtight jar.
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