Basics/ Desserts

Praline Paste

What if we made some pastry today? 🙂

The recipe I’m giving you today isn’t really complicated, but it requires muscles, a good cast iron cocotte and a solid food processor. Let’s bake praline paste!

The praline paste is a basic recipe for pastry: once you’ve baked it, you can make a butter cream for the famous Paris-Brest for instance, a praline ganache for macarons, praline ice cream or use it as it is in a dessert. Just be aware that you need raw dried fruits, meaning with their brown envelope. If they are not, the recipe won’t work.

You will need strong muscles because you will have to keep mixing the almonds and hazelnuts in the sugar syrup for 20 minutes … Try to find another pair of arms during that time if you can …

It will also be mandatory to have a food processor with blades, the Thermomix for example. The final step of the recipe will be to mix the caramelized almonds and hazelnuts into powder and then paste. Only a good food processor with blades can do the job.

As far as choosing my cast iron cocotte, I always use my Staub, diameter 26 cm. If you have too much thickness of almonds and hazelnuts in your cocotte, mixing them with sugar syrup will be almost impossible after a few minutes : it’s sticky and it’s heavy. It is much easier with a larger pan.

To finish with, you can keep your praline paste in the fridge a little while. As far as I’m concerned, I always keep one or two portions in my freezer. Hence the quantities of my recipe. And let’s be honest, you won’t bake praline paste every day!! Having a little stock is a good thing!!

Okay guys ! Let’s make praline paste! The recipe, Chef!

Praline Paste

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Serves: 500 g Difficulty: Medium Price: $$
Cooking Time: 1 hour


  • 150 g raw hazelnuts
  • 150 g raw almonds
  • 200 g caster sugar
  • 50 g water



Pour the water and sugar in your cocotte.




When the temperature hits 116 degrees (or whan you have 5-6 mm bubbles), add the almonds and hazelnuts.


Cook at medium heat while mixing with a wooden spatula for 20 minutes.


You will coat the dried fruits with sugar. It will get white first (with a sandy texture) then it will caralemize.


When you get a nice auburn color, stop cooking.


Pour your almonds and hazelnuts on a silicon mat or a Teflon large plate. Spread them so that they will cool down properly.


When they have cooled down, place them in your food processor bowl.


Mix 3 times, wait 5 minutes between each time. You will get a dry powder first. Then a more shiny and oily powder. And finally a smooth praline paste.


Cleaning advice for your cocotte: I'm not going to lie, your cocotte will be in a bad shape after all this. No need to panic! Fill it with cold water and leave it for 20 minutes. The caramel will dissolve. Your cocotte will be shiny as new afterwards.

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  • Reply
    Thursday September 20th, 2018 at 07:30 PM

    Bonjour Emma,
    Est t’il possible de réaliser cette recette avec un blender car je ne possède pas de thermomix.
    Et pour les amandes il faut qu’elle est leur peau ?

    • Reply
      Thursday September 20th, 2018 at 07:37 PM

      Bonjour Margault,
      Alors oui pour le blender mais il faut qu’il soit costaud ! et réduisez peut-être à 100 g de noisettes et 100 g d’amandes (les deux avec la peau 😉 ). Bonne soirée !

  • Reply
    Thursday November 8th, 2018 at 04:33 PM

    Merci beaucoup pour cette super recette! Ça marche à merveille. Pour ceux qui tiennent à leur mixeur, un petit conseil… Mettez, au moment du mixage, la préparation dans un sac hermétique type congélation. En quelques coups de marteaux, vous épargnerez des années de vie à votre mixeur : ) Même si il faudra bien sur terminer au mixeur, le plus dur aura été fait!
    Bon coups de marteau,

    • Reply
      Thursday November 8th, 2018 at 09:46 PM

      Merci Solenn pour ce message !!! Effectivement, les robots peuvent être mis à rude épreuve ici …

  • Reply
    Saturday February 22nd, 2020 at 07:36 AM

    Hello Emma!

    As i saw the picture of the pulverized caramel nuts, i thought…. Couldnt that be used as the crust for a Cheesecake?
    With just a little melted butter added to make it stay togehter. Im not sure if the oven will re-melt the caramel once the cake is in and if that is a bad thing if it happens…
    I will give it a try some time soon!


    • Reply
      Saturday February 22nd, 2020 at 04:42 PM

      Hi Martin ! Why not !! Though keep in mind that the caramel nuts are very firm, they will be hard to cut. Maybe as individual desserts ? 😉 If you give it a try, please let me know !!

  • Reply
    Saturday February 27th, 2021 at 11:21 AM

    Bonjour, je n’ai pas de thermomix mais un cook expert de Magimix. J’hésite avec le bol en plastique et la grande lame coupante ou le bol en inoxydable avec une surface bien plus petite pour la lame universelle (qui coupe mais à mon avis moins bien)

    • Reply
      Sunday February 28th, 2021 at 12:23 PM

      prenez la lame coupante 😉

  • Reply
    Wednesday March 22nd, 2023 at 11:11 PM

    Delicieux !! Par contre, heureusement que j‘ai déjà fait assez de recettes de votre blog pour savoir que je peux vous faire confiance parce que j‘ai mis presque 2h. Le sucre a mis un temps dingue pour fondre.
    Mais vraiement pas comparable avec celui que j‘ai acheté en epicerie fine ce matin.

    • Reply
      Thursday March 23rd, 2023 at 09:14 AM

      Je suis ravie ! Il ne faut pas hésiter à chauffer à feu assez fort, tout en mélangeant. 😉 Après ça dépend aussi de la casserole que vous utilisez, une cocotte en fonte est particulièrement bien adaptée. 😉

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