What to make with praliné? 11 irresistible recipe ideas!

You've fallen for a delicious jar of our 8 spread variations, or you're about to? You now wander like a lost soul, wondering what to make with praliné beyond devouring it by the spoon (even though that's already pretty good)? Excellent question, which we'll hasten to answer! This magical spread can turn any basic dessert into a chef-worthy indulgent creation. Hazelnut, pistachio, peanut or almond praliné — each of these culinary wonders is the perfect base to treat yourself and impress your loved ones. Praliné lends itself to all your fancies: it's perfect in cakes, entremets, tarts or as a topping. So put on your apron and get ready to drool: here are 11 recipe ideas to elevate your desserts with this caramelised-nut preparation.

What to make with praliné: your 11 essential recipes

So, what to make with praliné? Here are 11 irresistible recipe ideas:

• A Paris-Brest, obviously: the classic that always hits the mark!
• Pistachio-praliné strawberry tarts: a indulgent and colourful version
• A homemade praliné mousse: a light and divine dessert
• A moist praliné-paste cake: the pound cake, levelled up
• Hazelnut-praliné-centred cookies: crisp-and-melty biscuits for snack time
• A decadent peanut-praliné tart: finger-licking good!
• Little choux filled with praliné cream: to devour with your fingers
• Crêpes drizzled with hazelnut praliné: THE dream breakfast
• A marvellous praliné entremet: to show off in style
• Sablé biscuits pimped with praliné: perfect with coffee
• Fruit-and-praliné verrines: freshness and delight in 10 minutes flat

Ready to drool? We tell you more in the rest of the article!

Paris-Brest, star of praliné desserts

Impossible to talk about a praliné dessert recipe without mentioning THE great classic, the unforgettable, the unmissable: the Paris-Brest! This crown of choux pastry filled with praliné cream then dusted with icing sugar and pralin is simply divine.

To nail it, first prepare your traditional choux pastry, then pipe it into a crown before baking. Meanwhile, make a pastry cream into which you'll generously fold praliné, then butter. You'll then whisk this cream to obtain a silky mousseline. The killer tip? Add a pure-praliné insert in the centre before piping your cream and closing your choux crown. The result? An explosion of praliné flavour in every bite that will melt your guests!

Want an easy Paris-Brest recipe to win your guests over? Discover Madame Pralinés' one, which gets everyone agreed: DI-VINE!

What to make with pistachio praliné? Revisited strawberry tarts!

Wondering what to make with pistachio praliné? We have the perfect recipe! Picture a classic strawberry tart, but with an almond-cream base pimped with pistachio praliné... The marriage between the tart freshness of strawberries and the perfumed smoothness of pistachio is simply magical!

To make this very simple recipe, here are the ingredients:

• 4 shortcrust tartlet shells
• 250g fresh strawberries, quartered

For the pistachio almond cream:

• 50g of pistachio praliné Plaisirs Pralinés
• 50g soft butter
• 50g ground almonds
• 25g sugar
• 25g liquid cream
• 1 egg

Bake your tartlet shells blind, then fill them with a generous layer of almond cream into which you've folded your pistachio praliné. Arrange your strawberries prettily on top and finish with a glossy neutral glaze and a few crushed pistachios. This colourful, indulgent version will revolutionise your vision of strawberry tart!

What to make with homemade praliné? A feather-light mousse, of course!

To change from the traditional chocolate mousse, we suggest revisiting this classic. Let's go for an ultra-light chocolate-praliné mousse that showcases all the richness of an artisanal praliné!

This easy praliné dessert demands just the bare minimum of culinary technique: you need to be able to whip egg whites stiff… and that's almost it!

To make such a delight, start from a chocolate mousse base: you need 100g dark chocolate, 2 teaspoons melted butter, 3 eggs and 25g of your best homemade praliné (or chosen with love from our 8 praliné variations)

Melt the chocolate and butter together, then add the praliné and your egg yolks one by one, mixing well between each step. Fold this cream in three into your whipped egg whites. It's already done! Let it set in the fridge for at least 3h… and enjoy! The praliné aromas soften the chocolate's punch and elevate this recipe's flavours, for a to-die-for mousse.

A moist praliné-paste cake: the pound cake 2.0!

For this praliné-paste cake recipe, we bet on simplicity and comfort! This simple cake reuses a pound cake base, but in an ultra-indulgent version. To make this wonder, ideal for snack time or breakfast, replace 30g of sugar from the original recipe with 50g of praliné. This little twist gives an incredible moistness and intense taste to this classic bake.

The tip that changes everything? Drizzle a generous spoonful of praliné over your cake and scatter crunchy pralin as soon as it comes out of the oven. You get a family-style, comforting cake… And we're not even mentioning the divine smell that fills the whole house while it bakes! Perfect for a Sunday snack or to accompany your coffee: you'll never again wonder "what to make with praliné"!

Hazelnut-praliné-centred cookies for snack time

Right, it's 3:30pm and you're wondering: what to make with hazelnut praliné for snack time? Too easy: cookies! But not just any: cookies with a molten praliné centre...

Prepare your usual cookie dough, then form balls. Place a hazelnut praliné insert in the centre of each ball before sealing the dough all around. The chef's tip: prepare small praliné balls in advance and freeze them to insert more easily. Otherwise, use a piping bag.

Result? Crisp cookies on the outside with an ultra-indulgent melting centre! Perfect for the kids' snack (and big foodies too). The tip for the lazy who have no time for a praliné centre? As soon as out of the oven, drizzle a dollop of pure praliné over your cookies. Totally indulgent and even easier!

A decadent peanut-praliné tart

The hour is grave! That jar of spread is calling you from the cupboard and you wonder: OMG, what to make with peanut praliné? This decadent tart will definitively answer your question, and above all change you from the original praliné!

The recipe in brief: on a pre-baked shortbread-style base, spread your peanut, almond & sea-salt praliné Plaisirs Pralinés generously... Cover with a not-too-sweet dark-chocolate ganache, which will perfectly balance the praliné's sweetness.

The finishing touch? Scatter a few crushed caramelised peanuts over this magic tart for the crunch. This tart plays on contrasts of texture and flavour (ahhh, the slight kick of sea salt in the shortcrust…) for a stunning result. Warning, addiction guaranteed! Enjoy with a good coffee for a totally decadent break.

Little choux filled with praliné cream

Still need a genius idea to make with praliné? What about little choux? These indulgent bites are perfect for a buffet or a chic snack. The hardest part will be leaving any for the others!

For this pralinesque recipe, prepare your choux pastry, then pipe or drop small mounds of dough onto your tray. Bake them about twenty minutes. Meanwhile, make the pastry cream, to which you'll add a few spoonfuls of your chosen praliné. Grab your piping bag and fill each little choux from underneath.

The tip for a chef's presentation? Dip the top of each choux in a pretty glaze or a caramel. These little wonders melt in the mouth and release all the powerful aromas of the praliné. For sure, your guests will be glued by this revisited classic cream-puff!

Indulgent crêpes drizzled with hazelnut praliné

You want a simple praliné recipe, laid-back version? Then let's make crêpes! Nothing simpler: prepare your usual crêpe batter, flip them, then drizzle generously with slightly warmed praliné so it's nice and runny.

The mouth-watering idea? Add a few pear slivers and a dab of whipped cream, and drizzle with our marvellous almond & sea-salt praliné. You'll see: this combination of textures and flavours will turn an already delicious snack into a magical moment! Perfect for a rainy Sunday… or to impress passing friends.

An incredible praliné entremet to show off

You really want to impress the gallery? This multi-layer entremet will be a sensation! Alternate almond biscuit, praliné mousse, pure-praliné insert and white-chocolate crémeux. The technique? Build it all in a pastry ring by layering, then unmould after a night in the fridge. The wow effect is guaranteed when you cut it and all the layers are revealed! For the decor, bet on simplicity: a mirror glaze and a few toasted nut shards. This entremet takes a bit of technique, but the result is well worth the candle. Your guests will think you ordered from a top pastry chef!

Sablé biscuits pimped with praliné

Here are sablés made irresistible by the addition of praliné… They'll melt you! In your classic shortcrust dough, generously fold in praliné for biscuits of incredible tenderness. The tip? Replace part of the butter with your praliné to get this melt-in-the-mouth texture. And for a crispier note, scatter a little crushed pralin on top before baking. These sablés keep beautifully in an airtight tin and are perfect to accompany tea or coffee.

Can't be bothered hunting for the ingredients or the perfect recipe? You can make life easier with our cocoa-hazelnut praliné bredeles kit which contains delicious hazelnut praliné! You can also treat yourself with this variant of crisp bredeles dipped in chocolate: an incredible recipe with pralin powder!

Freshness verrines: the last-minute praliné dessert

When you're short on time but want an easy praliné dessert that looks the part, head for verrines! Alternate layers of mascarpone mixed with your praliné, seasonal fruit pieces and crumbs of speculoos or sablé biscuits. In 10 minutes flat, you get an ultra-indulgent and visually stunning dessert! In summer, bet on red berries that marry beautifully with praliné (especially hazelnut or pistachio, but try them all!). In winter, go for diced caramelised pear or apple. The secret? Always finish with a nice dollop of pure praliné on top for the guaranteed indulgent effect! These verrines can even be made ahead: perfect for hosting stress-free.

What to make with praliné — we bet it's a question you'll never ask yourself again, right? From the traditional Paris-Brest to express verrines via original creations like the peanut-praliné tart, the possibilities are endless. There's something for every taste AND every baking level. In short, no excuse not to put on your apron and grab your little spoon! (Anyway, this magical spread should be reimbursed by health insurance.) Don't have your dream praliné yet? Discover our collection of artisanal pralinés with unique flavours that will revolutionise your kitchen. Pistachio, hazelnut, peanut, almond… There's bound to be one that will sweep you off your feet! And if you can't decide, our discovery box lets you test them all. So, which of these recipes will you start with?

FAQ

How can I eat praliné?

You can enjoy praliné a thousand ways! By the spoonful for the greediest, on toast for breakfast, as a filling or to flavour your creams in baking, or delicately drizzled over your desserts. It also pairs perfectly with fresh fruit, crêpes or simple biscuits, to make them downright delicious!

Does praliné go off?

Praliné keeps very well! It can last up to 12 months in a cool, dry place, away from light, to fully enjoy its aromas. But frankly, no one has held out that long before reaching the bottom of the jar! PS: if a thin layer of oil appears on the surface, it's normal: just stir before tasting.

What's the difference between pralin and praliné?

Pralin is caramelised nuts then coarsely chopped into powder, perfect to add crunch to your desserts. Praliné is the same base but ground very finely until you get a smooth, spreadable paste. In short, pralin crunches, praliné melts!