Our Know-How
Our recipe
60% nuts — 39% local sugar — 1% Bourbon vanilla from Madagascar
Only 39% sugar. Limited editions: + biscuit.
A 100% Alsatian family adventure
Plaisirs Pralinés is a small family business born in Alsace, in Friedolsheim, from a shared passion for true indulgence and good products. It all started in our kitchen, with a copper cauldron, some hazelnuts and the desire to rediscover the taste of praline from days gone by: the taste of the nut, not of sugar.
Still today, every jar is made by hand, in small batches, by the same people: selecting the nuts, roasting watched by nose and eye, caramelizing with local sugar, slow grinding, then jarring and labeling by hand. Nothing is outsourced, nothing is industrialized.
We are proud to be a partner of the Marque Alsace and to work with producers and suppliers from the region whenever possible. Our recipes contain only three ingredients: carefully selected nuts, local sugar and Bourbon vanilla from Madagascar. Never any palm oil, never any additive, colorant or preservative.
You are welcome at Maison Plaisirs Pralinés, by appointment: come and collect your order, with no shipping costs.
Our craftsmanship officially recognised
The Chambre de Métiers d'Alsace has awarded Plaisirs Pralinés the Titre d'Artisan. This recognition highlights our artisanal know-how and professional commitment at the heart of how we make our pralinés in Alsace.
In the media
In the media
Plaisirs Pralinés in the media
From Friedolsheim to the events that bring our region to life, the Plaisirs Pralinés story has also caught the attention of local Alsatian media. Discover some of the articles and reports featuring our Maison and its story.
A family-run artisan adventure growing from Friedolsheim, Alsace.
Selection
It all starts with the nut: the finest selection of premium nuts for Maison Plaisirs Pralinés — IGP Piedmont hazelnuts, almonds, pistachios, pecan, pine nuts.
Roasting
A crucial step that reveals the soul of the nut. Gentle roasting, in small batches, watched by nose and eye: each nut has its time and temperature.
Caramelization
In a copper jam kettle, local sugar is slowly cooked to caramel, then married with the roasted nuts. They come out shiny, coated in a fine caramel.
Grinding
The nuts and caramel are ground together with a touch of Bourbon vanilla from Madagascar, slowly and cold, until the perfect praliné texture: a smooth, glossy and slightly crunchy paste, with intact aromas.
Our Commitments
Made from natural ingredients
No added fats, flavors, or preservatives.
Artisanal Quality
Each batch is produced in small quantities to guarantee consistent quality.
Measured Sugar
Our recipes contain just the right balance of sugar, letting the nut take center stage.
Ethical
Lasting partnerships with producers and fair pay across the supply chain.