Praline Hazelnut (Praliné Noisette) – Cookomix / Thermomix
Hazelnut praline is a classic French preparation made from caramelized sugar and toasted hazelnuts, blended into a paste or powder. It’s used in pastries, creams, chocolates, ice cream, and spreads. This Thermomix (Cookomix) method gives you perfect results at home with just two main ingredients.
Ingredients
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200 g whole hazelnuts
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130 g sugar
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1 tablespoon water (optional, helps caramelization)
Equipment
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Thermomix (TM5, TM6, or TM31)
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Baking tray
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Parchment paper
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Spatula
Prep Time
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Active prep: 10 minutes
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Cooking & processing: 20 minutes
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Cooling: 15 minutes
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Total time: ~45 minutes
Instructions (Cookomix Style)
Step 1: Toast the Hazelnuts
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Preheat oven to 180°C (356°F).
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Spread hazelnuts on a baking tray.
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Roast for 10–12 minutes, until fragrant and lightly golden.
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Rub hazelnuts in a clean towel to remove loose skins.
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Set aside.
Step 2: Make the Caramel
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Add sugar and water to the Thermomix bowl.
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Heat 10 min / 120°C / Speed 1 (TM6)
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TM5/TM31: Varoma / Speed 1, watching closely
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Stop when sugar turns a deep golden caramel.
⚠️ Do not stir during caramelization.
Step 3: Add Hazelnuts
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Carefully add toasted hazelnuts to the hot caramel.
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Mix 10 sec / Speed 3 to coat evenly.
Step 4: Cool
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Pour mixture onto parchment paper.
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Spread slightly and let cool completely until hard (about 15 minutes).
Step 5: Blend into Praline
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Break cooled praline into pieces.
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Add to Thermomix bowl.
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Blend:
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10 sec / Speed 6 → powder stage
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20–40 sec / Speed 8–9 → paste stage
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Scrape down sides as needed.
✅ Stop at:
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Powder for crunchy praline
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Paste for smooth praliné noisette
Texture Options
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Praline Powder: Perfect for cake layers, toppings, and decoration
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Praline Paste: Ideal for creams, fillings, spreads, and chocolates
Tips for Success
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Watch caramel closely—it can burn quickly
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Use dry, clean bowl for best results
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Blend gradually to avoid overheating
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If paste is too thick, blend a little longer—the oils will release naturally
Uses for Hazelnut Praline
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Mix into buttercream or pastry cream
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Swirl into ice cream or mousse
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Spread on toast or crepes
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Add to chocolate ganache
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Use as a filling for cakes, macarons, or éclairs
Storage
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Store in an airtight jar
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Room temperature: up to 2 weeks
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Refrigerator: up to 1 month
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Stir before use if oils separate
Summary
Praline Hazelnut (Praliné Noisette) made with the Thermomix is a true pastry essential. With its deep caramel flavor and rich hazelnut taste, it transforms even the simplest dessert into something special. Once you make it at home, you’ll never go back to store-bought.