Praline hazelnut beignets

The valleys of Piedmont’s Langhe produce a fruit that is unparalleled both in taste and in many of its other qualities. This is the Piedmont Hazelnut IGP, whose quality is undisputed and whose reputation remains unsurpassed. Its fine, persistent flavour makes it perfect for use in confectionery, including at the Hotel Tritone. 

Pastry Chef Federico uses the paste from these hazelnuts to create a variety of desserts, including praline hazelnut beignets. Choux pastry is the crunchy casing for the soft hazelnut cream, delicate on the palate, bursting with flavour. Below, we reveal the recipe for this dessert, which is loved by many Hotel Tritone guests.


Praline hazelnut beignets

Ingredients for the beignets:

250 g water 

250 g butter

5 g salt

250 g 00 flour 

450 g fresh eggs, whole


Ingredients for the hazelnut cream:

500 g custard cream

220 g butter

140 g Piedmont Hazelnut IGP paste


Method for the beignets

Put the water, salt and butter in a saucepan and bring to a boil.

Separately, sift the flour. When the mixture in the pan boils, remove from the heat to add the flour and mix well with a smooth spatula until the flour is well absorbed.

Return the mixture to the heat and cook until it comes away well from the edges.

Now put the batter into a planetary mixer and let it run with the ‘leaf’ (also known as the ‘K hook’).

Add one egg at a time until the mixture is smooth.

Place the puff pastry inside a piping bag and make rounds.

Bake at 170°C for 20 minutes on a baking tray.


Method for the hazelnut cream 

Place the custard with the hazelnut paste in the planetary mixer and beat well until the mixture is well blended. Now add the room-temperature butter, a little at a time. The mixture should be well-whipped and smooth.


Filling the beignets

Put the cream in a piping bag with a ridged tip and fill the beignets. Sprinkle with cocoa or icing sugar.


To enjoy these beignets and book your next stay at the Hotel Tritone, you can write to us here or call (+39) 049 8668099