In brief
- The coupe brésilienne is a Belgian ice cream sundae combining mocha and vanilla ice cream, caramel sauce, whipped cream and hazelnut crunch as a finish.
- The hazelnut crunch plays a role of texture there, not of decoration: roasted crushed hazelnuts coated in caramelised sugar, which bring the crunch.
- Grain size counts for more than quantity: a 2 mm grain melts into the sundae, a 4 mm grain stays assertive under the spoon.
- The professional dosage sits between 20 and 50 g per portion depending on the grain size chosen and the effect sought.
- The technical advantage of hazelnut crunch in ice cream work: it does not melt and does not go soggy on contact with cold, unlike a biscuit or a thin nougatine.
The coupe brésilienne is one of the most firmly established ice cream sundaes on Belgian menus, alongside the dame blanche and the peach melba. Its classic composition combines mocha ice cream and vanilla ice cream, a caramel sauce, whipped cream and a generous spoonful of hazelnut crunch. That last ingredient, roasted crushed hazelnuts coated in caramelised sugar, is not a decoration: it is what gives the dessert its name and its texture. Silly Belgium produces up to 5,000 kg of it a day in Brussels. Here are the composition, the assembly and the grain sizes.
What is a coupe brésilienne?
À retenir : The coupe brésilienne is a Belgian ice cream sundae made of ice cream (classically mocha and vanilla), a caramel sauce, whipped cream and hazelnut crunch as a finish. It is the last of these that gives it its name.
It belongs to the family of brasserie sundaes, alongside the dame blanche (vanilla and hot chocolate) and the peach melba. Like them, it rests on a simple contrast: a cold, creamy base, a sauce, and a crunchy element that structures the eating.
Variants exist and are legitimate. Some menus replace the mocha with an iced coffee, others add a meringue or a scoop of praliné ice cream. The only non-negotiable element is the hazelnut crunch.
What exactly is hazelnut crunch?
Hazelnut crunch is a preparation of chopped, roasted hazelnuts coated in caramelised granulated sugar. The process gives it a crisp texture and a rich, lightly caramelised flavour.
The product is known by two names depending on the country: brésilienne in Belgium, praligrain in France. It is the same product, and that double name is a recurring source of confusion on cross-border orders.
Manufacture follows four gestures: selecting the hazelnuts, roasting, crushing to the required grain size, then coating in caramelised sugar. The whole process is detailed in what is hazelnut crunch (praligrain).
Why does hazelnut crunch hold up on ice cream?
Because it does not melt and does not go soggy on contact with cold and moisture, unlike a biscuit or a thin nougatine. That is its most useful property in ice cream work, and it is far too rarely stated.
The coating of caramelised sugar forms a barrier around the fragment of hazelnut. The grain stays crisp for several minutes in a sundae, where a thin sheet of nougatine softens quickly on contact with whipped cream and sauce.
Recommandation : In continuous service, sprinkle the hazelnut crunch at the last moment, just before sending out. It holds up well, but all the better for spending little time in contact with hot sauce. For a buffet, present it separately in a ramekin.
Which grain size of hazelnut crunch should you choose for a sundae?
The grain size determines whether the crunch melts into the sundae or asserts itself under the spoon. Three particle sizes cover the uses in ice cream work, each with a recommended dosage.
| Grain size | Effect on the palate | Use in ice cream work | Recommended dosage |
|---|---|---|---|
| ≈ 2 mm | Fine and regular, discreet under the tooth | Ice creams and entremets, smooth fillings, finishing an ice cream log | 20 to 30 g per portion |
| ≈ 3 mm | A balance between crunch and melt | Generous toppings, brasserie sundaes | 30 to 40 g per portion |
| ≈ 4 mm | Frank, assertive crunch, holds on the palate | Crunchy inclusions, finishes in relief | 30 to 50 g per portion |
Erreur fréquente : Choosing the finest grain in the belief that you are saving money gives a sundae with the flavour but not the texture. For a brasserie sundae served in a glass, the 3 mm is the reference grain: it is seen, it is heard and it holds.
How do you assemble a coupe brésilienne, step by step?
Five gestures, in this order, to stop the hazelnut crunch drowning in the sauce.
| Step | Action | Point to watch |
|---|---|---|
| 1 | Chill the glass in the freezer | A room-temperature glass melts the first scoop immediately |
| 2 | Arrange the scoops of mocha and vanilla ice cream | Ice cream at serving temperature, never scooped too hard |
| 3 | Coat with caramel sauce | Warm, not hot: a hot sauce liquefies the sundae |
| 4 | Pipe the whipped cream | Whipped firm but not grainy, piped as the last curtain |
| 5 | Sprinkle the hazelnut crunch | At the very last moment, just before sending out |
Inverting steps 4 and 5 is the most frequent mistake. Hazelnut crunch placed before the cream disappears visually and loses its crunch in direct contact with the sauce.
Which other desserts use hazelnut crunch?
Hazelnut crunch goes far beyond the ice cream sundae: it is used in sweet decoration, ice cream work, chocolate work and fillings.
In decoration, it dresses cakes, tarts and muffins with a golden, crunchy finish. In chocolate work, it serves as a filling or a finish for pralines. In pastry, it fits into entremets, bars and granolas depending on the grain size chosen.
The hazelnut crunch tart, a Belgian classic in its own right, has a full recipe in hazelnut crunch tart: the maker's recipe. And to place hazelnut crunch against nougatine and praliné, see our comparison of hazelnut crunch, nougatine and praliné.
Where can you order hazelnut crunch in Belgium?
Silly Belgium has made hazelnut crunch in Jette, Brussels, since 1988, with a capacity of 5,000 kg a day. The three grain sizes described above are available, in cartons of 5 to 10 kg, buckets of 2 to 5 kg or bags of 20 kg, and in big bags for industrial consumption. Hazelnuts Rainforest Alliance Certified, production certified FSSC 22000.
See the hazelnut crunch range or request a grain size sample through the contact form.
FAQ: the coupe brésilienne
What is a coupe brésilienne?
It is a Belgian ice cream sundae made of mocha and vanilla ice cream, a caramel sauce, whipped cream and hazelnut crunch as a finish. The hazelnut crunch, roasted crushed hazelnuts coated in caramelised sugar, gives it its name and its crunch.
Which ice cream goes into a coupe brésilienne?
The classic composition combines a scoop of mocha ice cream and a scoop of vanilla ice cream. Some menus replace the mocha with an iced coffee or add a scoop of praliné. The element that does not change is the hazelnut crunch, which defines the dessert.
What is the difference between brésilienne and praligrain?
None: it is the same product under two names. It is called brésilienne in Belgium and praligrain in France. It consists of chopped, roasted hazelnuts coated in caramelised granulated sugar. The double name regularly causes ordering errors.
Which grain size of hazelnut crunch for an ice cream sundae?
The 3 mm grain is the reference for a brasserie sundae: it is seen, it is heard and it holds under the spoon. Allow 30 to 40 g per portion. The 2 mm suits a more discreet finish, the 4 mm a deliberately assertive crunch.
Does hazelnut crunch go soft on ice cream?
Far less than a biscuit or a thin nougatine. The coating of caramelised sugar forms a barrier around the fragment of hazelnut. The grain holds for several minutes in a sundae, provided it is sprinkled at the last moment, after the whipped cream.
Can coupes brésiliennes be prepared in advance?
Assembly is done at the moment of service. You can prepare the chilled glasses and the sauce beforehand, but the whipped cream and the hazelnut crunch go on at the point of sending out. For a buffet, present the hazelnut crunch separately, in a ramekin, to preserve the crunch.
Sources
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Silly Belgium makes hazelnut crunch in Brussels in three grain sizes, from 2 to 4 mm. Grain size samples and technical sheets on request.
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