Praline paste is one of the most transformative ingredients in professional patisserie — rich, nutty, intensely flavoured, and endlessly versatile. Once you've made your own from scratch using premium nuts, you'll never go back to shop-bought. This guide covers everything from classic hazelnut praline to pistachio paste, with professional tips for achieving the perfect texture every time.
At Nut House, we stock a full range of premium nuts ideal for praline and paste making, including hazelnuts, almonds, pistachios, and more.
What is Praline?
Praline is a confection made by cooking nuts in caramelised sugar. Once cooled and set, it can be used as a crunchy brittle, crushed into praliné (coarse crumble), or blended into a smooth, pourable praline paste. It forms the base of many classic patisserie preparations including Paris-Brest cream, praliné feuilletine layers, and chocolate truffles.
Classic Hazelnut Praline
Ingredients
- 200g whole hazelnuts
- 200g caster sugar
- 50ml water
- Pinch of sea salt (optional)
Method
- Roast the hazelnuts: Spread on a baking tray and roast at 160°C for 12–15 minutes until golden. Rub in a clean tea towel to remove the skins. Allow to cool.
- Make the caramel: Combine sugar and water in a heavy-based saucepan. Heat over medium heat without stirring until the sugar dissolves, then increase heat and cook to a deep amber caramel (175–180°C on a sugar thermometer).
- Add the nuts: Remove from heat and quickly stir in the roasted hazelnuts and salt. Pour immediately onto a silicone mat or oiled baking tray.
- Cool completely: Allow to set hard at room temperature for 30–45 minutes.
- Break and blend: Break into pieces and blend in a food processor. For praliné crumble, pulse to a coarse texture. For smooth praline paste, blend continuously for 8–10 minutes, scraping down the sides regularly, until the oils release and a smooth, pourable paste forms.
Pistachio Paste
Pistachio kernels make a stunning, vibrantly green paste that is prized in French patisserie for its colour and distinctive flavour. Unlike hazelnut praline, pistachio paste is typically made without caramel to preserve the green colour.
Method
- Lightly roast pistachio kernels at 150°C for 8–10 minutes — do not over-roast or the colour will dull.
- Allow to cool completely.
- Blend in a food processor with a small amount of icing sugar (10–15% of the nut weight) and a neutral oil (such as sunflower) to achieve a smooth, spreadable consistency.
- For a sweeter paste (as used in macarons), increase the sugar ratio to taste.
Tip: For the most vibrant green colour, blanch the pistachios in boiling water for 1 minute, then rub off the skins before roasting.
Almond Praline
Almonds make a lighter, more delicate praline than hazelnuts — ideal for financiers, frangipane, and macarons. Follow the same method as hazelnut praline, using blanched or whole almonds. For almond paste (similar to marzipan), blend with icing sugar and a small amount of water or glucose syrup.
Professional Tips
- Always roast your nuts first: Roasting deepens the flavour dramatically and is essential for a great praline paste
- Use a heavy-based pan for caramel: Thin pans cause hot spots and uneven caramelisation
- Don't stir the caramel: Once the sugar has dissolved, swirl the pan rather than stirring to avoid crystallisation
- Patience with blending: Praline paste takes time — the nuts must release their oils before the paste becomes smooth. Don't add liquid to speed it up
- Store correctly: Praline paste keeps for up to 1 month in an airtight container at room temperature, or 3 months in the fridge
How to Use Praline Paste
- Praliné feuilletine layer: Mix with melted milk chocolate and Paillété Feuilletine for the classic crunchy entremet base
- Paris-Brest cream: Fold into diplomat or mousseline cream for the classic French choux pastry filling
- Chocolate truffles: Use as a ganache centre or mix into dark chocolate ganache for a nutty depth
- Ice cream: Swirl through vanilla ice cream or churn directly into the base for a praline ripple
- Tart fillings: Spread a thin layer in a tart shell before adding chocolate ganache for a hidden praline layer
Shop Premium Nuts
Browse our full premium nuts collection at Nut House — including hazelnuts, almonds, pistachios, and more. Delivered across the UK for professional kitchens and home bakers.