Praline Puff Pastry Delight Recipe for Sweet Cravings

Praline puff pastry delights promise a luxurious culinary adventure that crafts ordinary ingredients into extraordinary sensations.

Sweet, nutty undertones intermingle with delicate, flaky layers creating an irresistible texture.

Crisp pastry sheets embrace rich caramelized elements, delivering complex flavor profiles that dance across your palate.

Sophisticated yet approachable, these pastries represent the perfect balance between elegant technique and comforting indulgence.

Crafted with precision, each bite reveals nuanced taste experiences that elevate traditional dessert expectations.

Professional bakers and home cooks alike can master this delectable treat with minimal effort and maximum satisfaction.

Prepare to tantalize taste buds and impress guests with this decadent confection.

Praline Puff Pastry Delight That Melts in Your Mouth

• Nutty Flavor Explosion: Packed with praline and almond and hazelnut meals, this pastry delivers a rich, deep nutty taste that dances on your palate with every bite.
• Luxurious Layered Texture: The combination of crispy puff pastry, creamy frangipane, and silky crème pâtissière creates a stunning multi-dimensional mouthfeel that feels indulgent and sophisticated.
• Artisan Technique Showcase: This recipe demonstrates professional French pastry skills, from creating perfect praline syrup to mastering delicate pastry techniques like scoring and egg washing, making it a true culinary achievement for home bakers.
• Impressive Dessert Centerpiece: With its elegant knife-scored top and glossy finish, this pastry transforms an ordinary gathering into a gourmet experience, perfect for special occasions or when you want to wow your guests with a show-stopping dessert.

Ingredients for a Perfect Praline Puff Pastry

• Sugar: Essential for creating sweet caramelized syrup with rich flavor.
• Water: Helps dissolve sugar and create smooth praline base.
• Mixed Nuts: Provides crunchy texture and deep nutty flavor, preferably a blend of almonds and hazelnuts.
• Almond Meal: Adds smooth, rich base to frangipane with delicate nutty profile.
• Hazelnut Meal: Contributes deep, robust nutty character to the pastry.

• Puff Pastry: Provides light, flaky layers for delicate pastry structure.
• Egg, Egg Yolk: Helps bind ingredients and creates rich, golden color.
• Egg White: Used for sealing pastry edges and creating glossy finish.
• Cornstarch: Helps thicken and stabilize cream and frangipane mixture.
• Flour: Provides structure and helps thicken cream.

• Milk: Creates smooth, creamy base for pastry cream.
• Butter: Adds richness and helps create smooth, velvety texture.
• Sugar: Sweetens and balances flavors throughout the recipe.
• Vanilla: Provides warm, aromatic flavor enhancement.

Instructions to Prepare Praline Puff Pastry Delight

Step 1: Prepare Praline Base

Create a golden syrup by heating sugar and water to 118°C. Add nuts and allow to caramelize until brown. Spread on a tray to cool completely. Crush into fine pieces and blend into a smooth paste.

• Sugar
• Water
• Mixed nuts

Step 2: Create Creamy Custard

Combine milk, egg yolks, sugar, cornstarch, flour, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens into a smooth custard. Remove from heat and let cool.

• Milk
• Egg yolks
• Sugar
• Cornstarch
• Flour
• Butter
• Vanilla extract

Step 3: Mix Frangipane Filling

• Almond meal
• Hazelnut meal
• Cornstarch
• Prepared praline paste
• Cooled custard cream

Step 4: Assemble Pastry Base

Place a 22 cm puff pastry disc on a baking sheet. Spread frangipane mixture in the center, leaving a small border. Cover with second pastry disc. Seal edges using egg white. Brush entire surface with egg wash.

Step 5: Chill and Decorate

Refrigerate pastry for 30 minutes. Remove and create decorative knife patterns on top. Return to refrigerator for another 30 minutes to firm up.

Step 6: Bake to Golden Perfection

Preheat oven to 180°C. Bake pastry for 40 minutes until golden brown and crispy.

Step 7: Optional Finishing Touch

Create a simple syrup by dissolving sugar in water. Gently brush over baked pastry for extra shine and sweetness.

• Sugar
• Water

Serving Tip: Allow to cool slightly before slicing. Serve at room temperature for best flavor and texture.

Tips to Elevate Your Praline Puff Pastry Delight

• Nail Precise Temperature: Use a candy thermometer when making the praliné syrup to ensure exact 118°C for perfect caramelization without burning.
• Smooth Frangipane Technique: Blend ingredients gradually and at room temperature to prevent lumps and create a silky, uniform mixture.
• Pastry Chilling Secret: Always refrigerate the pastry between steps to maintain layers and achieve a crisp, flaky texture.
• Scoring Precision: Use a sharp knife at a slight angle when creating decorative patterns to get clean, defined lines on the pastry surface.
• Glaze Like a Pro: Warm the sugar syrup before brushing to help it absorb evenly and create a glossy, professional finish.

Praline Puff Pastry Storage and Reheat Tips

• Refrigeration: Wrap the pastry tightly in plastic wrap or store in an airtight container. Keep chilled for up to 3 days to maintain its delicate texture and prevent moisture buildup. Protect from strong-smelling foods to preserve the pastry's delicate flavor profile.
• Reheating: Gently warm in a preheated oven at 160°C for 10-15 minutes. Avoid microwaving, which can make the pastry soggy and compromise its crisp layers. Place on a baking sheet to help restore the original crispness and prevent bottom softening.
• Freezing: Freeze individual portions wrapped securely in plastic wrap and aluminum foil. Store for up to one month. Thaw overnight in the refrigerator before reheating to ensure the best texture and flavor preservation.

Drinks and Dishes That Go with Praline Puff Pastry

• Pair with Sweet Sips: Match this decadent praline pastry with a chilled glass of moscato d'Asti. Its light bubbles and honey notes beautifully complement the nutty, caramelized flavors of the dessert.
• Nutty Wine Companion: Select a medium-bodied tawny port with hints of caramel and toasted nuts. Its rich, smooth profile enhances the layers of praliné and frangipane in this luxurious pastry.
• Creamy Coffee Contrast: Serve alongside a smooth cappuccino or café au lait. The warm, velvety coffee cuts through the pastry's richness while highlighting its delicate almond and hazelnut undertones.
• Fresh Palate Cleanser: Offer a small scoop of vanilla bean or caramel ice cream on the side. Its cool, creamy texture provides a refreshing contrast to the warm, crispy puff pastry layers.

New Takes on Classic Praline Puff Pastry Delight

• Chocolate Hazelnut Fusion: Replace praliné with chocolate hazelnut spread, creating a richer, more decadent pastry with intense cocoa notes and nutty undertones.
• Seasonal Berry Burst: Incorporate fresh raspberries or strawberries into the frangipane layer, adding bright, tangy flavors and a vibrant color contrast to the classic recipe.
• Spiced Autumn Embrace: Blend warming spices like cinnamon, nutmeg, and cardamom into the frangipane, transforming the pastry into a cozy, aromatic autumn-inspired dessert that captures seasonal comfort.
• Caramel Nut Symphony: Drizzle homemade caramel sauce over the finished pastry and sprinkle with toasted mixed nuts, elevating the texture and introducing a luxurious, golden sweetness to the traditional preparation.

Praline Puff Pastry Delight Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 27 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

Print Recipe

Description

Praline Puff Pastry Delight celebrates French culinary artistry with golden, flaky layers embracing rich caramelized nuts. Crisp pastry and luxurious praline cream invite you to savor each indulgent, delicate bite of this elegant dessert.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 200 g (7 ounces) whole raw hazelnuts
• 100 g (3.5 ounces) whole raw almonds
• 100 g (3.5 ounces) pecans
• 2 sheets puff pastry

Sugars and Sweeteners:

• 265 g (9.3 ounces) granulated sugar
• 60 g (2.1 ounces) sugar
• 50 g (1.8 ounces) sugar
• 5 tablespoons praliné paste (approximately 200 g / 7 ounces)

Dairy and Eggs:

• 300 ml (10.1 fluid ounces) whole milk
• 20 g (0.7 ounces) butter
• 100 g (3.5 ounces) butter
• 3 egg yolks
• 1 whole egg
• 1 egg yolk
• 1 egg white
• 20 g (0.7 ounces) butter

Binding and Thickening Agents:

• 20 g (0.7 ounces) cornstarch
• 20 g (0.7 ounces) cornstarch
• 10 g (0.4 ounces) flour
• 80 g (2.8 ounces) almond flour
• 80 g (2.8 ounces) hazelnut meal

Flavoring:

• 65 g (2.3 ounces) water
• 1 teaspoon natural vanilla extract

Egg Wash:

• 1

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a luscious caramel syrup by heating sugar and water to precisely 118°C (244°F), then introduce a medley of nuts, allowing them to transform into a rich golden-brown hue.
2. Allow the praline mixture to cool completely on a flat tray, then meticulously crush into fine fragments and transform into a smooth, velvety paste.
3. Prepare a silky crème pâtissière by whisking milk, egg yolks, granulated sugar, cornstarch, flour, unsalted butter, and vanilla extract in a heavy-bottomed saucepan over medium heat until the mixture thickens to a luxurious consistency.
4. Create a decadent frangipane by vigorously creaming butter with sugar, then incorporating whole egg and additional egg yolk until perfectly blended.
5. Fold in almond meal, hazelnut meal, cornstarch, and the previously prepared praline paste into the butter mixture, ensuring a uniform texture.
6. Gently integrate the cooled crème pâtissière into the frangipane, creating a rich, creamy filling.
7. Center a 22 centimeter (8.7 inches) puff pastry disc and lavishly spread the frangipane mixture, leaving a small border around the edges.
8. Delicately position a second pastry disc on top, sealing the edges with beaten egg white and brushing the entire surface with egg wash for a golden finish.
9. Refrigerate the assembled pastry for 30 minutes to firm the layers and enhance structural integrity.
10. Using a sharp knife, create an elegant decorative pattern across the top surface, scoring intricate designs.
11. Return the pastry to the refrigerator for an additional 30-minute chilling period to ensure precise presentation.
12. Preheat the oven to 180°C (356°F) and bake for 40 minutes until the pastry achieves a deep, burnished golden color.
13. Optional: Brush with a glossy syrup created by dissolving 20 grams of sugar in 20 grams of water for an enhanced, luminous finish.

Notes

• Precision is key when making the caramel syrup, ensuring it reaches exactly 118°C to create the perfect praliné base.
• Homemade praliné elevates this pastry with rich, nutty complexity that store-bought versions cannot match.
• Chilling the pastry twice helps develop crisp, defined layers and prevents the butter from melting during baking.
• The intricate knife scoring not only creates a stunning visual pattern but also allows steam to escape, ensuring a flaky texture.
• Optional sugar syrup glaze adds a professional bakery-style sheen and subtle sweetness to the final dessert.
• Patience during each step—from caramelizing nuts to layering pastry—transforms simple ingredients into an extraordinary French-style treat.

• Prep Time: 1 hour
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 567 kcal
• Sugar: 32 g
• Sodium: 145 mg
• Fat: 42 g
• Saturated Fat: 16 g
• Unsaturated Fat: 22 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 11 g
• Cholesterol: 155 mg