Quick Recipe Version (TL;DR)
Quick Ingredients
- 220 g (about 3/4 cup + 2 tbsp) hazelnut or almond-hazelnut praline paste
- 160 g (about 1 packed cup) milk chocolate, finely chopped
- 80 g (about 2 1/2 cups loosely packed) feuilletine flakes (crêpe dentelle)
- 1 g (1/4 tsp) fine sea salt
- 150 g (about 1 cup) dark chocolate 60–70%, finely chopped
- 150 g (2/3 cup) heavy cream (35% fat)
- 15 g (1 tbsp) unsalted butter, room temperature
- Optional: chopped toasted hazelnuts or extra feuilletine for garnish
Do This
- 1. Line the bottom of a 20 cm / 8-inch ring, springform, or tart pan with parchment; place on a flat tray.
- 2. Gently melt the milk chocolate in a heatproof bowl over barely simmering water, stirring until smooth. Remove from heat.
- 3. Stir in the praline paste and salt until fully combined, then fold in feuilletine flakes, keeping them as crisp as possible.
- 4. Spread the mixture evenly into the prepared pan, smoothing the top. Chill 20–30 minutes until firm.
- 5. For the ganache, heat cream to just below a simmer, pour over chopped dark chocolate, let sit 2–3 minutes, then whisk smooth.
- 6. Whisk in the butter until glossy, cool 5–10 minutes, then pour over the chilled base. Tilt the pan to level.
- 7. Chill at least 45 minutes, until set. Unmold, garnish with hazelnuts or feuilletine, slice with a hot knife, and serve slightly chilled.
Why You’ll Love This Recipe
- Classic French pastry flavor in a format that is very doable at home.
- A perfect balance of textures: ultra-crispy feuilletine, silky praline, and smooth chocolate ganache.
- Works both as a show-stopping stand-alone dessert and as a professional-style entremets base.
- Make-ahead friendly: keep it chilled or frozen and pull it out when you need an impressive dessert.
Grocery List
- Produce: None required (optional: fresh berries to serve alongside).
- Dairy: Heavy cream (35% fat), unsalted butter.
- Pantry: Milk chocolate, dark chocolate (60–70%), hazelnut or almond-hazelnut praline paste (or nuts and sugar to make your own), feuilletine flakes (crêpe dentelle), granulated sugar (for homemade praline), fine sea salt, vanilla extract (optional).
Full Ingredients
For the Croustillant Praliné Base
- 220 g smooth hazelnut or almond-hazelnut praline paste (about 3/4 cup + 2 tbsp; store-bought or homemade)
- 160 g milk chocolate, finely chopped (about 1 packed cup; 5.6 oz)
- 80 g feuilletine flakes (also sold as pailleté feuilletine or crêpe dentelle; about 2 1/2 cups loosely packed)
- 1 g fine sea salt (1/4 tsp), or to taste
Optional Dark Chocolate Ganache Topping
- 150 g dark chocolate 60–70%, finely chopped (about 1 level cup; 5.3 oz)
- 150 g heavy cream 35% fat (2/3 cup)
- 15 g unsalted butter, at room temperature (1 tbsp), cut into small pieces
- Optional: 1/2 tsp pure vanilla extract
Optional Garnish
- 2–3 tbsp chopped toasted hazelnuts or almonds
- 1–2 tbsp extra feuilletine flakes, lightly crushed
- Pinch of flaky sea salt (fleur de sel), to finish
(Optional) Homemade Almond-Hazelnut Praline Paste
If you cannot find ready-made praline paste, you can make a small batch that is just enough for this recipe.
- 70 g whole hazelnuts, skin on or blanched (1/2 cup)
- 70 g whole blanched almonds (1/2 cup)
- 140 g granulated sugar (2/3 cup)
- 15 g water (1 tbsp)
- 1 small pinch fine sea salt
Step-by-Step Instructions
Step 1: (Optional) Make the Praline Paste
If using store-bought praline paste, you can skip this step.
Preheat your oven to 160°C / 320°F. Spread the hazelnuts and almonds on a baking tray and toast for 8–10 minutes, until lightly golden and fragrant. Let them cool just slightly. If your hazelnuts still have skins, rub them in a clean kitchen towel to remove most of the skins (a few bits are fine).
In a medium, light-colored saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar dissolves and starts to simmer. Continue cooking until the syrup turns a deep amber color. Swirl the pan gently as needed, but do not stir with a spoon. Immediately add the warm nuts and a pinch of salt, and use a heatproof spatula to quickly coat them in the caramel.
Scrape the caramelized nuts onto a silicone mat or parchment-lined tray and spread them out. Let cool completely, then break into chunks and blend in a food processor. First you will get praline powder, then a thick paste, and finally a smooth, glossy nut paste. Scrape down the bowl as needed. Measure out 220 g for this recipe.
Step 2: Prepare the Pan and Ingredients
Line the bottom of a 20 cm / 8-inch cake ring, springform pan, or tart pan with parchment paper. If using a ring, place it on a flat tray lined with parchment or a silicone mat. Lightly grease the inside of the ring or pan with a neutral oil or soft butter if you want easier unmolding later.
Weigh out all ingredients for the croustillant base: praline paste, chopped milk chocolate, feuilletine flakes, and salt. Having everything ready will help you work quickly, keeping the feuilletine nice and crisp.
Step 3: Melt the Milk Chocolate Gently
Place the chopped milk chocolate in a heatproof bowl. Set the bowl over a saucepan with a few centimeters of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently until the chocolate is almost melted, then remove from the heat and continue stirring until perfectly smooth. You can also melt the chocolate in the microwave in 15–20 second bursts, stirring well between each burst.
The chocolate should be fluid but not hot. If it feels very warm, let it cool for a couple of minutes before moving to the next step; this helps keep the praline and feuilletine from overheating and losing their texture.
Step 4: Make the Croustillant Praliné Layer
Add the praline paste and fine sea salt to the melted milk chocolate. Stir with a spatula until the mixture is completely smooth and homogeneous. The texture will thicken slightly as the praline emulsifies into the chocolate.
Now gently fold in the feuilletine flakes. Use a light hand to avoid crushing them too much. Stop mixing as soon as the flakes are evenly coated and no dry spots remain; overmixing can make the base dense instead of crunchy.
Immediately scrape the croustillant mixture into your prepared pan or ring. Spread it out with an offset spatula or the back of a spoon into an even layer, pressing gently into the edges and corners. Aim for a thickness of about 8–10 mm (just under 1/2 inch). Smooth the top as best you can.
Place the tray in the refrigerator and chill for 20–30 minutes, until firm to the touch. If you plan to use this as a base for a mousse cake or entremets, you can freeze it at this stage for at least 30 minutes to make it very solid and easy to handle.
Step 5: Make the Dark Chocolate Ganache Topping
While the base chills, prepare the ganache. Put the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium heat until it is steaming and just about to simmer (small bubbles forming around the edges), but not boiling.
Pour the hot cream over the chocolate, making sure all the chocolate is covered. Let sit undisturbed for 2–3 minutes to gently melt the chocolate. Then, starting from the center, whisk or stir with a spatula in small circles until you get a smooth, glossy ganache. If any small pieces of chocolate remain, warm the bowl very briefly over a bain-marie or in the microwave for a few seconds and stir again.
Whisk in the room-temperature butter (and vanilla, if using) until fully incorporated and shiny. Let the ganache cool at room temperature for 5–10 minutes so it thickens slightly but is still pourable; this helps it set in a nice, even layer.
Step 6: Pour and Set the Ganache Layer
Remove the chilled croustillant base from the refrigerator. If it has pulled away from the sides of the pan a little, that is fine. Pour the slightly cooled ganache onto the center of the base. Tilt and rotate the pan gently so the ganache flows out to the edges and forms an even layer. You can use a small offset spatula to nudge it into place if needed.
Tap the pan lightly on the counter a couple of times to release any air bubbles and to level the surface. Return the dessert to the refrigerator and chill for at least 45 minutes, or until the ganache is fully set to a soft but sliceable texture.
Step 7: Unmold, Garnish, and Serve
Once fully chilled and set, run a thin knife around the inside edge of the ring or pan if needed. Carefully release the springform or slide the ring upward. Peel away the parchment from the bottom and transfer the croustillant praliné to a serving platter or a wooden board.
Sprinkle the top with chopped toasted hazelnuts or almonds, a few extra feuilletine flakes, and a small pinch of flaky sea salt. For the cleanest slices, warm a sharp knife in hot water, wipe it dry, and cut straight down in one motion, cleaning and reheating the knife between cuts.
Serve slightly chilled or at cool room temperature. The feuilletine should be beautifully crisp, the praline base creamy yet crunchy, and the ganache soft and silky. If using this as a base for an entremets, keep it on the tray and build your mousse or other layers directly on top, then freeze as needed.
Pro Tips
- Keep it crisp: Add the feuilletine only after the praline and chocolate are fully mixed, and work quickly so the flakes do not absorb moisture and soften.
- Temperature matters: If the chocolate or ganache is too hot when poured, the base can melt or the ganache can separate. Aim for warm, not hot.
- Use a ring for clean edges: A cake ring or springform pan gives the neatest, straight sides and a professional-looking finish.
- Sharpen your slices: A long, thin, very sharp knife warmed in hot water (then dried) makes restaurant-style slices without cracking the chocolate.
- Make extra praline paste: If you make praline from scratch, double the batch and freeze the extra in a small container for future desserts or to stir into ice cream.
Variations
- All-dark-chocolate version: Replace the milk chocolate in the base with dark chocolate 55–60% for a more intense, less sweet flavor. You may want to increase the sugar slightly in the praline paste if you prefer things sweeter.
- Citrus or coffee twist: Add 1–2 tsp finely grated orange zest to the praline base, or stir 1–2 tsp espresso powder into the ganache while it is still warm.
- Fruity entremets base: Use only the croustillant praliné layer (skip the ganache), then top it with a light mousse (e.g., raspberry or passion fruit) for a fresh, layered entremets.
Storage & Make-Ahead
Store the finished croustillant praliné covered in the refrigerator for up to 4–5 days. For the best texture, bring it out of the fridge 10–15 minutes before serving so the praline and ganache soften slightly while the feuilletine stays crisp.
The plain croustillant base (without ganache) can be wrapped well and frozen for up to 1 month. This is very handy if you are using it as an entremets base: build your cake directly on the frozen base. The fully assembled dessert with ganache can be frozen as well; wrap carefully to avoid freezer odors and thaw overnight in the refrigerator before serving.
Nutrition (per serving)
Approximate values for 1 of 10 servings (will vary with exact ingredients): about 390 kcal; 5 g protein; 28–30 g fat; 32–35 g carbohydrates; 28 g sugars; 0.2 g fiber; 90–120 mg sodium.
