Hazelnut praline filling for moulded pralines

The classic among classics: this recipe shows you how to create a creamy praline filling with an intense hazelnut taste and a fluid enough texture that allows for easy piping.
The recipe n° C823 milk chocolate in it gives the filling its creaminess, while the pure roasted hazelnut paste brings out the intense nut taste in it. The shelf life of this hazelnut praline is around 6 months when stored in optimal conditions (16°C/away from light).


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Praline filling for moulded pralines

Ingredients Preparation
  • 450g
  • 248g
  • 248g
  • 22g
    butter oil PF17

Mix together, bring to 23°C and pipe into chocolate shells.
Leave to cool and then close the shells.

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