Hazelnut crunch
Discover hazelnut crunch, a versatile and flavourful culinary ingredient that will delight your taste buds.
What is hazelnut crunch?
Hazelnut crunch, also known as praligrains in France, is a gourmet preparation made from chopped, roasted hazelnuts coated in granulated sugar.
This unique process gives hazelnut crunch its crunchy texture and rich, lightly caramelised flavour.
From hazelnut to golden grain
Four gestures, one craft. The transformation of the hazelnut into hazelnut crunch, step by step.
Selection
Hazelnuts carefully chosen for their consistency and flavour.
Roasting
Precisely roasted to develop their toasted aromas.
Crushing
Crushed to the desired grain, from fine to crunchy.
Coating
Coated in caramelised granulated sugar: the hazelnut crunch is born.
Find your grain
Four calibres, four uses. Slide the cursor, the image and tips adapt.
≈ 1 mmExtra-fine grain
Almost powdery, it melts in the mouth and spreads evenly.
- Decoration & sprinkling
- Fine coatings
- Dusting yule logs
≈ 2 mmFine grain
Fine and even, discreet under the tooth.
- Ice cream & entremets
- Smooth fillings
- Fine pastry
≈ 3 mmMedium grain
The perfect balance between crunchy and melting.
- Pralinés
- Indulgent toppings
- Bars & granolas
≈ 4 mmCrunchy grain
The boldest: a full crunch that holds in the mouth.
- Crunchy inclusions
- Relief finishes
- Chocolate decorations
A multi-faceted ingredient
Hazelnut crunch is a versatile culinary ingredient that can be used in many ways to add a touch of crunch and flavour to your culinary creations.
Sweet decoration
Hazelnut crunch is perfect for decorating your cakes, tarts, muffins and other pastries. Its golden colour and crunchy texture will add a touch of elegance and indulgence to your desserts.
Ice cream
Sprinkle hazelnut crunch over your ice-cream cones or fold it into your homemade ice cream for an explosion of flavours and textures. The freshness of the ice cream blends perfectly with the crunch and caramelised flavour of the hazelnut crunch.
Pralines
Chocolatiers and pastry chefs often use hazelnut crunch as a filling or finish for their pralines. It adds a unique touch of crunch and flavour that will delight chocolate lovers.
The taste of caramelised crunch
An immediate sensory signature: roasted hazelnut meets caramelised sugar.
Whether you are a seasoned pastry chef or a passionate home cook, hazelnut crunch is the essential ingredient in your kitchen.
Silly's exacting standards, from grain to packaging
Top-quality ingredients
Silly is committed to using the highest-quality ingredients to make its hazelnut crunch. The hazelnuts are carefully selected and precisely roasted to guarantee optimum flavour. The granulated sugar is also of superior quality, giving the hazelnut crunch its crunchy texture and unique caramelised flavour.
Flexible custom packaging
Hazelnut crunch is available in a variety of packaging to suit your needs, whether you are a craftsman, a catering professional or simply a cooking enthusiast. You can choose between 5-10 kg cardboard boxes, 2-5 kg plastic buckets and 20 kg plastic bags.
An essential ingredient
Whether you are an experienced pastry chef or a home cook, hazelnut crunch is an essential ingredient to have in your kitchen. Its versatility, delicious flavour and crunchy texture make it a perfect addition to a variety of sweet and savoury dishes.
Packaging for Silly hazelnut crunch
The different grain sizes of hazelnut crunch can be supplied in the following packaging:
Guarantees with every batch
Our processes rest on the food industry's most demanding standards, monitored continuously.
Everything about hazelnut crunch
What is hazelnut crunch?
A preparation of chopped, roasted hazelnuts coated in granulated sugar, also called « praligrains » in France. Crunchy and richly caramelised, used for decoration, ice cream, fillings and pralines.
What's the difference between hazelnut crunch and nougatine?
Hazelnut crunch (praligrain) is chopped, roasted hazelnuts coated in granulated sugar: it stays grainy and crunchy. Nougatine is caramelised sugar into which nuts are folded, worked in copper cauldrons then rolled into hard sheets, cut into rounds, squares or granules. Crunchy grains on one side, a caramelised sheet on the other.
Hazelnut crunch or praliné: what's the difference?
Praliné is a smooth paste made by grinding caramelised nuts to a fluid consistency. Hazelnut crunch, by contrast, keeps its whole chopped grains coated in sugar: it adds crunch where praliné adds smoothness. In chocolate-making they are often combined.
Which grain size to choose?
1–2 mm for a fine texture (décor, ice cream), 2.5–4 mm for more crunch (fillings, finishes).
