Flyout Menu
Login
Profile
My courses

Hazelnut, Almond, and Vanilla Praliné Paste

This Hazelnut, Almond, and Vanilla Praliné Paste by Chef Lauren V. Haas is a foundational element of high-end confectionery, emphasizing deep nut expression and aromatic complexity.

The recipe utilizes a premium blend of Hazelnut Hill Farm hazelnuts and whole blanched almonds, roasted at a precise 150°C to ensure a uniform, toasted profile throughout the nut.

Enjoy the recipe today!

Subscribe to download recipes

Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

Lauren V. Haas is a Professor at the Culinary Institute of America (CIA), Greystone. Prior to joining the faculty at the CIA, Lauren served as the Lead Chef for the...

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

MORE INFORMATION

VIP

YEARLY / $1,950.00

MORE INFORMATION

CHEF COURSES

VIEW ALL

SAVE
On Demand Recipe
24 minutes
Guest Chefs,Pastry

Pistachio Raspberry Travel Cake

BY Andrés Lara
SAVE
Hands On
6 days: August 10-15, 2026, Las Vegas
Bean-to-bar,Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

August 2026 Chocolate Bootcamp

BY Melissa Coppel, Alberto Simionato, Warren Hsu
SAVE
On Demand Recipe
45 minutes
Guest Chefs,Panning

Chocolate Chip Cookie Dragées

BY Ramon Morató
SAVE
Online Live
May 5th, 2026. 9 am to 12:30 pm (Las Vegas time).
Cookies,Guest Chefs

Biscuit Formulation Class by Ramon Morató

BY Ramon Morató
SAVE
On Demand Recipe
43 minutes
Cookies,Guest Chefs

Caramel and Coffee Praliné Shortbread Cookie

BY Andrés Lara
SAVE
Online Live
April 4th. 9 am - 12 pm (Las Vegas time).
Molded Bonbons,Techniques

Andrey Dubovik's Spraying Techniques

BY Andrey Dubovik
SAVE
On Demand Class
23 minutes
Enrobed Bonbons,Techniques

How to Make a Chocolate Chablon and Why | Free Class

BY Melissa Coppel
SAVE
Online Live
2 days: Feb. 17 and 18. 9 am to 12:30 pm (Las Vegas time).
Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation Online Class

BY Melissa Coppel, Ramon Morató
SAVE
On Demand Class
41 minutes
Enrobed Bonbons,Techniques

Enrobed Bonbon Decoration Ideas

BY Melissa Coppel

    Know our chefs

    Melissa Coppel

    CEO Founder
    VIEW CHEF

    Andrés Lara

    Pastry Chef
    VIEW CHEF

    Ramon Morató

    Cacao Barry's Global Creative Director
    VIEW CHEF

    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
    VIEW CHEF

    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
    VIEW CHEF

    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
    VIEW CHEF

    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
    VIEW CHEF

    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
    VIEW CHEF

    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
    VIEW CHEF

    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
    VIEW CHEF

    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
    VIEW CHEF

    David Gil

    Owner of I+Desserts and Pastry Chef
    VIEW CHEF

    Benoît Cornet

    Pastry Chef
    VIEW CHEF

    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
    VIEW CHEF

    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
    VIEW CHEF

    Gilbert Peña

    Executive Pastry Chef for Joel Robuchon (Las Vegas)
    VIEW CHEF

    Ramon Perez

    Executive Pastry Chef - Puur Chocolat (Sacramento, CA)
    VIEW CHEF

    Karina Rivera

    Pastry Chef
    VIEW CHEF

    Adrian Ciaurriz

    Former Head Chef at Espaisucre & Pastry Chef at Noma
    VIEW CHEF

    Paula Navarrete

    Bean-to-bar Expert at Cacao Latitudes
    VIEW CHEF

    Paul Occhipinti

    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
    VIEW CHEF

    Andrey Dubovik

    Spraying Techniques Expert
    VIEW CHEF

    Alberto Simionato

    Milan's Chocolate Academy Director
    VIEW CHEF

    Warren Hsu

    VIEW CHEF