Caramelized hazelnut crunch (Hazelnut bresilienne)

Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.

What’s it called?

To be honest, I had to do some research on the name of this recipe. I’m Dutch and in The Netherlands these candied hazelnut pieces are called ‘nougatine’. I soon found out that this name is not very common in other countries. Nougatine is also a nut-based bark made with caramel (in The Netherlands as well). But: we like to chop those bars into small pieces and use the crispy caramel nuts in other recipes as a tasty texture.

A more common name hazelnut bresilienne, but in the end it doesn’t really matter how you call this caramelized hazelnut crunch. It’s delicious and perfect to use in all sorts of recipes.

How to use hazelnut bresilienne?

There are many uses for this recipe, but cake decorating is the most common one for me. It’s used for almost every Dutch ‘slagroomtaart’ (cream cake), it’s added on the sides of the cream cake. The crispy nut addition makes the cake so good!

You also see nougatine as a ice cream topping for soft serve here in The Netherlands. But you could add it at home to a scoop of ice cream as well. The crunchy touch to the ice cream is delicious. One last idea: roll your homemade chocolate truffles in some caramelized hazelnut pieces.

There are many more uses for hazelnut bresilienne, like on top of desserts. It’s a perfect crunchy base for a lot of pastries.

Fun fact: If you grind the caramelized hazelnuts completely, you will have homemade hazelnut praline.

Making your own candied hazelnut crunch

Nougatine is very easy to make and, most importantly, incredibly delicious. It is best to make a large batch right away, as it will keep for a long time. This way, you can regularly brighten up a dessert with a wonderfully delightful crunch.

The advantage of homemade hazelnut bresilienne is that you control the ratio of sugar to hazelnuts. I often find that store-bought nougatine contains too much sugar, while you really want the fresh taste of hazelnut. Another advantage of making your own nougatine is that you can use any kind of nut!

Of course, the classic hazelnut nougatine tastes best with a cream cake, hazelnut meringue or mocha cake, but you can think of many other cakes or desserts where a variation with pistachios or pecans, for example, would taste delicious.

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5 from 8 votes

Crunchy hazelnut bresilienne recipe

Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.

Servings: 200 grams

Ingredients 

Metric | US Customary

• 100 grams hazelnuts shelled and unroasted
• 80 grams granulated sugar
• 30 ml water

Instructions

• Toast the hazelnuts in a preheated oven at 175°C/345°F (convention oven) until golden brown, it will need about 8 minutes.
• Combine sugar and water in a saucepan and heat over low to medium heat. The sugar should be completely covered by the water. Let the mixture heat until it gradually changes color. Do not stir during this process!
• When the caramel is fully browned, turn off the heat and quickly add the oven toasted hazelnuts. Stir them into the caramel and pour onto a baking sheet lined with parchment paper. Leave to cool.
• Finely chop the nougatine pieces in a food processor.

Tips

You can make nougatine with any kind of nut. Pecans, for example, are a delight.

How to store

Store in an airtight box or jar in a cool dry place (and dark). The nougatine will keep for months.