Hazelnut Praline Success Meringue Bars
JojoM
Crisp French meringue bars layered with hazelnut praline cream, silky buttercream and toasted hazelnuts for an elegant bite-sized dessert.
Hazelnut Praline Success Meringue Bars 🤎
These Hazelnut Praline Success Meringue Bars bring together everything people love about classic French pâtisserie—crisp meringue, silky praline cream, rich French buttercream, and deeply toasted hazelnuts. Each bite combines crunch, creaminess and a luxurious nutty aroma, making these bars perfect for refined dessert tables and special gatherings.
If you're a fan of praline success, hazelnut desserts, or elegant bite-sized French pastries, this recipe gives you all the textures in a stunning, modern format. Whether you serve them as petits fours, celebration treats or alongside coffee, they never fail to impress. ✨
What Makes These Bars Special? 🌰
This dessert is inspired by the traditional Dacquoise-style success cake but presented in slim, elegant bars. You’ll get:
- Crisp meringue cylinders baked low and slow for a light, airy crunch
- Praline cream made from pastry cream, praline paste and French buttercream for a luscious nutty filling
- A layer of feuilletine praline crunch inside the cream for extra texture
- Deeply toasted hazelnuts, both folded in and used as garnish
- A refined finish that makes each bar look professionally crafted
They’re also make-ahead friendly, perfect for entertaining or gifting.
The Layers Explained ✨
The Meringue
Light, crisp and delicately sweet, these piped cylinders form the structure of each bar. When assembled, they give that signature contrast between crunchy exterior and melt-in-the-mouth interior.
The Praline Cream
This is the star—creamy, nutty, smooth and incredibly aromatic. It blends pastry cream, buttercream and fresh hazelnut praline into one luxurious filling.
French Buttercream
Velvety and rich, it provides the silky structure needed to stabilise the praline cream without overpowering its flavour.
Hazelnut Praline
Toasted hazelnuts caramelised and blended into a paste, enriched with cocoa butter and crisp feuilletine for flavour and crunch. It’s intensely aromatic and gives the dessert its signature depth.
Tips for Perfect Results 💡
- Chill the pastry cream properly before mixing—this keeps the praline cream smooth and stable.
- Pipe evenly sized meringue cylinders to ensure even baking and crisp texture.
- Toast hazelnuts long enough so the skins loosen easily and the flavour deepens.
- Assemble shortly before serving for maximum crunch, or a few hours ahead if you prefer a slightly chewier interior.
- Use room-temperature butter in the French buttercream to avoid lumps.
Serving & Presentation 🎀
Slice the bars cleanly with a hot knife for sharp edges. Arrange them on a platter and finish with:
- Grated hazelnut
- Chopped toasted hazelnuts
- A light dusting of powdered sugar
They pair beautifully with espresso, cappuccino or a glass of dessert wine.
Make-Ahead Guidance ⏱️
These bars are ideal for preparing in stages:
- Meringue: 2–3 days ahead
- Praline & creams: 1–2 days ahead
- Assembly: Same day for best texture
They keep well refrigerated and taste even better after a brief chill.
Why You’ll Love This Recipe 🥰
- Elegant French patisserie in a bite-sized format
- Complex textures: crisp, creamy, crunchy
- Sophisticated hazelnut and praline notes
- Great for celebrations, gifting or entertaining
- Flexible make-ahead timeline
Enjoy crafting these Hazelnut Praline Success Meringue Bars—a true pâtisserie-style treat that brings French finesse into your home kitchen. Bon appétit! 🇫🇷✨
Hazelnut Praline Success Meringue Bars
JojoMCrisp French meringue bars layered with hazelnut praline cream, silky buttercream and toasted hazelnuts for an elegant bite-sized dessert.
Chef's Tips
Chill the pastry cream fully before folding it into the buttercream so the praline cream sets with a stable texture.
Pipe the meringue cylinders in even thickness so they bake at the same rate and stay crisp inside.
Toast the hazelnuts until the skins blister, then rub them in a clean towel for deeper flavour and a neater finish.
Assemble close to serving time if you want maximum crunch, or a few hours ahead for a softer, chewier texture.
Use room temperature butter for the French buttercream to avoid lumps and ensure a smooth, fluffy finish.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Pastry Cream
French Buttercream
Hazelnut Praline
Hazelnut Praline Cream
Meringue
Toasted Hazelnuts & Assembly
Instructions
Make the Pastry Cream
- 1
Soften the gelatin in cold water if using sheets, or hydrate powdered gelatin in a little cold water.
- 2
Heat the milk and cream in a small saucepan until steaming.
- 3
Whisk the egg yolk with sugar, then whisk in the custard powder and flour.
- 4
Slowly temper the hot milk into the yolk mixture, then return to the saucepan.
- 5
Cook until thickened and bubbling.
- 6
Whisk in cocoa butter, then add gelatin until dissolved.
- 7
Whisk in butter and mascarpone. Cover and chill fully.
Prepare the French Buttercream
- 1
Heat milk and the first sugar quantity until the sugar dissolves.
- 2
Whisk egg yolks, then temper with hot milk and cook until thickened.
- 3
Whip until cooled.
- 4
Cook the second sugar quantity to soft-ball stage.
- 5
Whip egg whites to soft peaks, then stream in the syrup to make Italian meringue.
- 6
Add softened butter to the yolk base, then fold in the Italian meringue.
Make the Hazelnut Praline
- 1
Toast hazelnuts at 150°C (300°F) for 12–15 minutes.
- 2
Rub off most skins.
- 3
Caramelise sugar to amber, then coat nuts and cool.
- 4
Blend into a smooth paste.
- 5
Mix with fleur de sel, melted cocoa butter, then fold in feuilletine.
Mix the Hazelnut Praline Cream
- 1
Whisk chilled pastry cream until smooth.
- 2
Beat in hazelnut praline.
- 3
Whip buttercream until fluffy, then fold in.
- 4
Chill 1 hour before piping.
Bake the Meringue Cylinders
- 1
Reduce oven to 120°C (250°F).
- 2
Whip egg whites to stiff peaks, adding superfine sugar gradually.
- 3
Fold in sifted confectioners’ sugar.
- 4
Pipe cylinders using a no.18 round tip.
- 5
Bake 1 hour until dry; cool in oven with door ajar.
Toast Hazelnuts and Assemble
- 1
Toast extra hazelnuts at 150°C (300°F) for 15 minutes; roughly chop.
- 2
Pipe five lines of praline cream on a tray.
- 3
Place meringue cylinders between each line.
- 4
Add small amounts of praline between cylinders.
- 5
Finish with grated hazelnut and chopped toasted hazelnuts.
Comments & Reviews
Sophie
9/3/2025
Delicious and very indulgent. The flavours were perfectly balanced.
Luca
6/22/2025
A bit of work but worth it. I made the parts the day before and assembled before guests arrived.
Marie
4/10/2025
So rich and nutty! The contrast between the crisp meringue and creamy praline filling was incredible.
Save, Plan & Shop Smarter
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Nutrition Facts
Serving Size: 1 praline success bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Create your own recipe
Add your personal creations and build your own recipe collection.
