Pralin — not to be confused with the American praline or Belgian praliné — is a classical French preparation of whole nuts (almonds, hazelnuts, or a combination) coated in caramelised sugar, then ground to a paste of variable fineness. The standard ratio is equal parts sugar and nuts by weight (1:1), though ratios of 60% nut to 40% sugar are used when a more intense nut flavour is desired. The method begins with placing sugar and a tablespoon of water per 100g sugar in a heavy saucepan over medium heat. The sugar dissolves and reaches 118°C, at which point the raw or lightly toasted nuts are added. Stirring continuously with a wooden spatula, the mixture first appears sandy as the sugar recrystallises around the nuts (sablage stage) before melting a second time into a smooth caramel coating at approximately 165–170°C. This double cooking ensures an even, thick caramel shell on each nut. The coated nuts are poured onto an oiled marble or Silpat and cooled completely. For pralin grain (coarse), the cooled mass is chopped or pulsed briefly in a food processor. For pralin paste (praliné), the mass is processed in a food processor or stone-ground in a melangeur for 20–40 minutes until the nuts release enough oil to form a smooth, flowing paste. The final texture depends on processing time and equipment: a food processor yields a slightly grainy paste in 10–15 minutes, while a melangeur or ball mill produces a silky, fluid praliné suitable for bonbon fillings. Hazelnut pralin benefits from skins being removed post-roasting by rubbing in a towel — residual skins add bitterness and prevent a smooth grind. Storage at 15–18°C in sealed containers maintains quality for up to three months. The paste will naturally separate; re-homogenising before use restores consistency.
Use the sablage method — cook sugar to 118°C, add nuts, stir through recrystallisation then re-melt to smooth caramel for even coating; grind only when completely cool to prevent oil overheating and flavour degradation; process until nuts release sufficient oil for desired paste consistency; remove hazelnut skins after roasting to prevent bitterness; store in airtight containers at 15–18°C, re-homogenise before each use
For a darker, more complex praliné, push the caramel to 175°C before pouring — the bitter notes balance the nut sweetness in chocolate fillings; add 5% cocoa butter to the paste during grinding for improved fluidity in enrobing applications; a wet grinder (melangeur) produces vastly superior texture to a food processor — invest in one if praliné is a regular production item; for feuilletine pralin, fold crushed crêpes dentelles into the finished paste at a 70:30 ratio for textural contrast
Adding nuts to sugar too early before it reaches 118°C, resulting in uneven coating; removing from heat at the sablage (sandy) stage, thinking the process has failed — continued cooking melts the sugar a second time; grinding while still warm, causing the fat to overheat and develop rancid notes; using skin-on hazelnuts, introducing bitterness and preventing smooth texture; insufficient processing time, yielding a gritty paste unsuitable for bonbon work
Pierre Hermé, Chocolat; Jean-Pierre Wybauw, Fine Chocolates: Gold; Frédéric Bau, Au Coeur des Saveurs