Introduction: Decadent, Crunchy, Cream-Filled Elegance
Imagine biting into a delicate shell of choux pastry filled with airy vanilla cream, crowned by a glossy hazelnut praline glaze and a sprinkle of crunchy nuts—that’s Hazelnut Praline Profiteroles at their most irresistible. Creamy, nutty, and oh so elegant, this dessert is a showstopper that never fails to impress. Fun fact: profiteroles date back to 16th-century France, originally made with almond flour before evolving into the cream-filled treats we adore today.
What makes these profiteroles special is their balance of texture and flavor: crisp shell, smooth filling, and the caramel-hazelnut crunch on top. They’re surprisingly simple to make, thanks to a no-fuss choux pastry and ready-made praline; yet they look and taste gourmet—a perfect dessert to serve after a family dinner without hours in the kitchen.
If you’ve loved our Chocolate and Raspberry Cheesecake recipe, you already know you’re ready for a step-up in pastry game. This hazelnut twist adds bold flavor and visual flair to the same technique. So grab your piping bag—we’re about to wow your guests!
What Are Hazelnut Praline Profiteroles?
Ever wondered why these dreamy bites are called Hazelnut Praline Profiteroles? It’s all about their three key elements: the golden choux puff, crème pâtissière filling, and a caramelized hazelnut glaze. Think “profiterole” refers to the pastry puff, while “hazelnut praline” describes the nutty, candy-like topping that makes each bite a textural masterpiece.
Legend says the name stuck when delighting dinner guests with bite-sized puffs filled with nuttiness was seen as the ultimate culinary gesture—after all, “the way to a man’s heart is through his stomach.” These profiteroles show sweetness, sophistication, and taste, all in one lovely bite. Ready to impress your table? Let’s get baking.
Why You’ll Love These Hazelnut Praline Profiteroles
1. Showstopper Presentation & Gourmet Taste
Crunchy choux shells, smooth cream filling, and glistening praline glaze make these desserts look straight out of a patisserie. They bring cafe-level elegance to your home kitchen with minimal effort.
2. Family-Friendly & Budget Smart
Rather than buying expensive artisan pastries, making these at home costs a fraction. Base ingredients are pantry staples, and you control nut-free or gluten-free variations—plus they’re easy to customize.
3. Contrast in Every Bite
With airy pastry, rich filling, and crunchy topping, every mouthful delivers multiple textures. Serve them at coffee hour, a dinner party, or Sunday brunch for a dessert that captures attention.
If you enjoyed our Lemon Raspberry Tartlets (see our last article), these profiteroles deliver similarly stunning results with a pop of nutty caramel richness. Give them a try—you’ll love the difference.
How to Make Hazelnut Praline Profiteroles
Quick Overview: Simple Steps, Big Results
These profiteroles come together in stages—choux pastry, silky filling, and praline glaze—completed in about 1 hour of hands-on time plus chilling. You only need basic tools and a bit of patience, and you’ll be rewarded with pastry perfection.
Key Ingredients for Hazelnut Praline Profiteroles
- For choux pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 tsp sugar
- ½ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For crème pâtissière filling:
- 2 cups milk
- ½ cup granulated sugar
- ⅓ cup cornstarch
- 3 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- For hazelnut praline glaze:
- 1 cup granulated sugar
- ½ cup toasted hazelnuts, chopped
- ¼ cup heavy cream
- 1 tbsp butter
Step-by-Step Instructions
- Make the choux pastry:
- Preheat oven to 400 °F (200 °C). In a saucepan, bring water, butter, sugar, and salt to a boil.
- Stir in flour and cook until dough forms a ball off the sides of the pan.
- Remove from heat, cool slightly, then beat in eggs one at a time until glossy.
- Pipe or spoon onto a sheet to form 1.5-inch mounds. Bake 25 min, then lower to 350 °F (175 °C) and bake 10 more minutes. Cool completely.
- Prepare crème pâtissière:
- Whisk sugar, cornstarch, and yolks. Heat milk to simmer, then temper into yolk mixture. Return to heat and whisk until thickened.
- Stir in vanilla and butter. Cool, then refrigerate until firm.
- Create hazelnut praline glaze:
- In a saucepan, melt sugar over medium heat until amber. Stir in cream and butter, remove from heat, and mix in nuts. Let cool slightly.
- Assemble:
- Fill choux puffs using a piping bag. Dip tops in praline glaze, place upright on a rack so glaze sets.
- Serve or chill:
- These are best served within 4 hours, but can be refrigerated briefly if needed.
What to Serve with Hazelnut Praline Profiteroles
- Fresh berries or fruit compote for a tart contrast
- Espresso or cappuccino—perfect pairing with nutty sweetness
- Sparkling wine or Moscato adds festive effervescence
- Chocolate-dipped strawberries for extra indulgence
Enhance your dessert table with a light citrus bite or effervescent drink that balances the rich profiteroles.
Top Tips for Perfect Profiteroles
- Even choux puffs: pipe same-sized mounds and shake pan to level the edges.
- Don’t open oven early: let pastry rise for full airy texture.
- Chill the pastry and filling: cold puffs help praline set beautifully.
- Reheat crispiness: briefly warm puffs with no glaze in 350 °F oven to freshen.
- Use quality nuts and cream: good ingredients mean great flavor.
Storing and Reheating Hazelnut Praline Profiteroles
- Preparation ahead: make choux and pastry cream a day ahead; assemble before serving.
- Storage: assembled profiteroles remain crisp for 2 hours; puff and filling can be refrigerated for up to 3 days.
- Reheating: For crispy shell, warm empty puff shells 5 min in 350 °F oven.
- Freezing: Freeze unfilled puffs, thaw, then fill and dip before serving.
FAQ: Making Hazelnut Praline Profiteroles
Q: Can I use store-bought pastry cream?
A: Yes! Just pipe in and proceed with praline glaze—flavors will still shine.
Q: Can I swap nuts?
A: Almonds or pecans work well—but modify recipe name and enjoy!
Q: How long does praline glaze stay smooth?
A: It stays glossy for about 30 minutes at room temp—serve promptly.
Q: Are hazelnut profiteroles nut-allergy friendly?
A: Substitute with caramel glaze only and note change in recipe name.
Conclusion: Your Dessert Hero Is Here
Hazelnut Praline Profiteroles offer an elegant, delicious combination of crisp pastry, smooth cream, and caramel nut crunch. They’re easier than they look, budget-friendly, and sure to impress friends and family. With bold flavor and show-stopping presentation, this recipe transforms any gathering into a celebration.
Give them a try tonight—and while you’re at it, check out our last article, the French Toast Muffin, for another impressive pastry treat. Want more pastry inspiration? Visit King Arthur Baking’s choux guide for expert tips and techniques.
Your dessert table just got a glow-up. Enjoy every delicious bite!