In brief
- Praliné is a paste of caramelised then ground nuts (almonds, hazelnuts).
- Praliné ≠ pralin: praliné is a paste, pralin (also called praligrain or hazelnut crunch) stays in grains.
- A good praliné is judged on its nut content and roasting, not on added sugar.
- It flavours ganaches, bonbon fillings, creams and entremets.
- Professional quality comes from consistent grinding and fresh nuts.
Searched around 1,000 times a month, praliné is everywhere in chocolate and pastry, yet often poorly defined. Praliné, pralin, hazelnut crunch: they are not the same. At Silly, a Belgian specialist in worked nuts since 1988, here is what praliné really is, how it is made and how to choose it.
What is praliné?
Praliné is a paste obtained by caramelising almonds and/or hazelnuts, then grinding them to a fluid, smooth texture. The caramel coating the nuts, once ground with them, releases a fragrant paste in which the nuts' natural oil acts as a binder.
This is the paste chocolatiers use to fill a bonbon or flavour a ganache or a cream. Its richness depends directly on the proportion of nuts: the higher it is, the more intense the praliné and the less sweet.
Praliné, pralin, hazelnut crunch: don't confuse them
These three words refer to related but distinct products, and the confusion is common:
| Product | Texture | Main use |
|---|---|---|
| Praline | Fluid, smooth paste | Filling, ganache, cream, ice cream |
| Pralin, praligrain or hazelnut crunch | Dry grains of caramelised nuts | Sprinkling, decoration, coating, ice cream |
In short: praliné is ground into a paste, pralin stays in grains. Pralin, praligrain and hazelnut crunch in fact designate the same type of product, under names that change from one market to another. On hazelnut crunch, a Silly house product, read our dedicated article « What is hazelnut crunch (praligrain)? ».
À retenir : Two families, not three: praliné is ground into a fluid paste, while pralin, praligrain and hazelnut crunch designate the same product in grains. The name changes with the market, not the nature of the product.
Hazelnut, almond or a blend: which praliné to choose?
The choice of nut changes the whole aromatic profile:
Hazelnut praliné: the most indulgent and the most used in chocolate work, with a round, buttery note.
Almond praliné: more delicate and refined, leaving room for other flavours.
Almond-hazelnut praliné: the classic balance (often 50/50), depth and roundness at once.
The nut content (often expressed as a % in professional pralinés) is the real quality marker: a praliné with a high nut content costs more but is clearly more aromatic.
Recommandation : The nut content (often as a %) is a praliné's real quality marker: the higher it is, the more the nut flavour dominates and the less sweet it is.
How is praliné made? The 4 steps
1. Roasting: the nuts are roasted to develop their aromas; this is the step that gives praliné its depth.
2. Caramelising: the nuts are coated in caramel, which sets hard as it cools (a brittle mass, close to nougatine).
3. Grinding: this mass is ground at length; the heat and the nuts' oil turn the shards into a fluid paste.
4. Refining: the praliné is ground to the desired fineness, more or less smooth depending on the use.
What is praliné used for in pastry and chocolate?
Praliné is a core ingredient: it fills chocolate bonbons, flavours whipped ganaches, enriches a pastry cream, coats an entremets or flavours ice cream. Its versatility makes it a lab essential.
For professionals, everything comes down to consistency: a praliné must have the same taste and texture from one production run to the next. That is where a manufacturer who roasts and grinds its nuts in-house, like Silly with its ground almonds and hazelnuts, makes the difference.
Frequently asked questions about praliné
What is the difference between praliné and pralin?
Praliné is a fluid paste of caramelised then ground nuts, used as a filling and in ganache. Pralin stays as dry grains and is used for sprinkling, decoration and coating. Pralin, praligrain and hazelnut crunch designate the same type of product, under names that vary from one market to another.
What is praliné made of?
Roasted, caramelised then ground almonds and/or hazelnuts. The nuts' natural oil acts as a binder; the caramel's sugar adds binding and sweetness.
Hazelnut or almond praliné: which is better?
A matter of taste. Hazelnut praliné is more indulgent and buttery, very popular in chocolate work; almond is finer and more delicate. The 50/50 blend offers the most classic balance.
What is a 50% or 60% praliné?
The percentage indicates the proportion of nuts. The higher it is, the more intense the nut flavour and the less sweet; it is the main quality marker of a professional praliné.
Does praliné keep for a long time?
Yes, several months in an airtight container, cool and dry. The nut oil may rise to the surface: simply stir before use. Keep away from light and air.
Where can I find praliné and ground nuts in Belgium?
Silly Belgium roasts and grinds almonds and hazelnuts in Brussels (Jette) since 1988, in professional pack sizes. Request a sample via the contact page.
Sources
Got a project? Let's talk.
Silly Belgium has been making marzipan, hazelnut crunch, nougatine and ground almonds in Brussels since 1988. Request a sample or a tailored quote.
Request a sample