The crunch changes everything. A smooth mousse, a glossy glaze, a silky cream, and suddenly that golden crunch awakens the bite. The FunCakes 200g caramelized hazelnut pieces are precisely that signature ingredient you add as a finishing touch to turn an ordinary dessert into a memorable one.
Crushed mix of roasted hazelnut pieces and caramelized sugar, ready to use, to sprinkle or incorporate directly into your preparations. Practical and economical 200 g format, ideal for amateur bakers discovering pro techniques and for bakeries-pastry shops seeking a consistent product without overspending on Sosa 600g.
The 200 g format that changes the game for demanding bakers
Caramelized hazelnuts are a classic in French pastry: Paris-Brest, praline Saint-Honoré, dacquoise, tart bases, cookies. But the market often offers two extremes:
- The 600 g pro format (Sosa, Cacao Barry) at €25-30 per box, perfect for pastry labs with high consumption, but excessive for occasional use or recipe testing.
- Raw roasted hazelnuts to caramelize yourself with sugar, which requires time, attention, and mastery of dry caramel.
FunCakes offers a middle ground: the 200 g format at an affordable price, already crushed and caramelized, ready to use. Ideal for home bakers making 1-2 desserts per week, for pastry schools during practical classes, or for chefs wanting to test a recipe before switching to a professional format.
Concrete benefits:
- Time-saving: no roasting, no caramelizing, no crushing needed
- Consistency: uniform piece size from one pouch to another
- Perfect texture: crunchy without excessive hardness, won’t break teeth
- Long shelf life: resealable pouch, several months of use
Detailed technical features
| Brand | FunCakes |
|---|---|
| Product type | Crushed caramelized hazelnut pieces |
| Size | 200 g pouch |
| Composition | Sugar, hazelnuts (30%) |
| Allergens | Hazelnuts (tree nuts). May contain traces of other tree nuts, milk, gluten, soy, and egg. |
| Piece size | Fine to medium pieces, regular size (about 3-6 mm) |
| Texture | Crunchy, non-sticky, does not form clumps |
| Color | Golden amber brown (characteristic of amber caramel) |
| Flavor | Intense roasted hazelnut + light caramel notes, low sugar |
| Origin | Netherlands (FunCakes, Modecor Group brand) |
| Storage | Store in a dry place, away from light and humidity |
| Best before date | Several months (date indicated on the packet) |
Uses in pastry: 10 key applications
Caramelized hazelnut pieces are one of the most versatile ingredients in creative pastry. Here are the most impactful uses:
- Paris-Brest finishing: roll the choux pastry log in the pieces before baking, or sprinkle the praline cream just before serving.
- Yule log decoration: roll the log in the pieces for a crunchy coating that contrasts with the inner cream.
- Crunchy tart base: mix the pieces with melted chocolate and flaky praline for an irresistible tart base.
- Cookie topping: press some pieces on top of the cookie before baking for maximum visual and taste effect.
- Inclusion in ice creams: fold in at the end of churning for stracciatella-style hazelnut ice creams.
- Entremet decoration: arrange around the edge or staggered on the mirror glaze to break visual monotony.
- Revisited crumble: mix with shortcrust pastry crumbs for a doubly crunchy crumble on roasted fruits.
- Pieces in filled chocolates: mix into ganaches or pralines for textured chocolate candies.
- Yogurt and fromage blanc topping: a pastry touch on a healthy breakfast or dessert.
- Dacquoise and succès decoration: sprinkle on the dacquoise before baking to add crunch to this soft biscuit.
How to dose and incorporate (pastry technique)
The amount of pieces varies depending on the desired effect and type of preparation. Here are the pastry standards:
| Application | Indicative dosage | Technical tip |
|---|---|---|
| Cookie topping | 5-10 g per cookie | Press lightly before baking to fix |
| Crunchy tart base | 30-40 g per 22 cm tart | Mix with 50 g melted chocolate + 30 g feuilletine praline |
| 1 L ice cream inclusion | 50-80 g | Add at the end of churning |
| Coating rolled log | 80-120 g | Spread on tray, roll the log directly |
| 22 cm dessert decoration | 15-25 g | Place after glazing while still slightly sticky |
| Mix into choux pastry | 30 g for 200 g of dough | Add last to preserve crunch |
Chef’s tip: to preserve maximum crunch, add the pieces only at the very last step, just before serving. If the pieces stay in contact with a moist preparation for several hours (mousse, cream, glaze), they soften. For desserts to be served the next day, add the pieces just before tasting.
Differences with other Patissland hazelnut sizes
Patissland offers several hazelnut-based references that complement each other without overlapping. Here’s how to choose between them:
| Product | Size | Ideal use | User profile |
|---|---|---|---|
| Caramelized Pieces 200g (this product) | 200 g crushed | Decoration, topping, crunch | Demanding amateur, school, discovery size |
| Sosa Caramelized Hazelnuts 600g | 600 g whole + honey | Premium decoration, finishing | Professional pastry, gourmet catering |
| Périgord Shelled Hazelnuts | Whole raw | To roast, crush, snack | Pastry chef mastering roasting |
| Valrhona Almond Hazelnut Praline 50% | 300 g praline paste | Creams, ganaches, fillings | Professional pastry chef seeking excellence |
The FunCakes 200 g size is perfect for starting out or for moderate regular use. For daily professional production, switch to the large formats from Sosa or Valrhona.
Storage and usage precautions
- Storage before opening: original airtight bag, store in a dry place away from direct light and heat sources. Ideal range: 15-20°C.
- After opening: carefully reseal the bag or transfer to an airtight container. Avoid the fridge (humidity = loss of crunch). Ideally consume within 4-6 weeks.
- Detection of spoilage: if the pieces become sticky, clumped, or lose their amber color, it is a sign of moisture or oxidation. Prefer not to use them.
- Allergies: product containing hazelnuts (tree nuts). May contain traces of other tree nuts, milk, gluten, soy, egg. Keep out of reach of allergic individuals.
- Do not heat at very high temperatures: above 180°C during prolonged baking, the caramel can liquefy and recrystallize unevenly. Prefer to use it as a finishing touch or for short baking (cookies 12-15 min, dacquoise).
Frequently Asked Questions
What is the difference between caramelized pieces and praliné?
The praliné is made by grinding caramelized hazelnuts into a fine powder, almost paste-like. The pieces are just coarsely crushed, keeping their crunchy chunk shape. For a smooth filling, use praliné or a praline paste. For a visible crunchy decorative effect, use the pieces.
Can these pieces replace praliné feuilletine in a crunchy recipe?
Only partially. The praliné feuilletine adds layers of crumbled gavottes that provide a different airy crunch. The hazelnut pieces alone will give a harder crunch. For a balanced crunch, mix 50% hazelnut pieces + 50% praliné feuilletine or crumbled gavottes.
How long do the pieces stay crunchy in a chocolate mousse?
About 2 to 3 hours maximum in direct contact with a moist mousse. Beyond that, the moisture from the mousse softens the pieces. To preserve crunchiness on a dessert served the next day, add the pieces just before serving or coat them beforehand with melted cocoa butter to create a barrier.
Is the 200 g bag enough for how many desserts?
About 8 to 12 individual desserts or 2 to 3 shared entremets depending on the dosage. As a cookie topping, count on 30 to 40 cookies. For a family-sized Paris-Brest with generous coating, count 80 g per piece, or 2 Paris-Brest per bag.
Can they be added to a cake or muffin batter before baking?
Yes, but in reasonable amounts (30-50 g per 500 g of dough) and preferably on top rather than mixed inside. When baked, pieces slightly embedded in the dough keep their crunch. Mixed inside, they may soften slightly due to dough moisture. Prefer finishing on the surface.
Are they usable in gluten-free baking?
The product itself (sugar + hazelnuts) is naturally gluten-free. However, allergen labeling states "may contain traces of gluten" due to shared manufacturing processes. For strict celiac baking, check the label on the received package and if necessary, choose a certified gluten-free supplier.
Can you make your own pieces at home instead?
Yes, and it’s even educational: roast 200 g of shelled hazelnuts for 12 minutes at 160°C, make a dry caramel with 100 g of sugar in a heavy pan, add the still-warm hazelnuts, mix and spread on Silpat or baking paper. Once cooled, crush with a rolling pin or pulse in a blender briefly. But the result is less uniform in size than the ready-to-use format.
To go further
To create a complete range of gourmet ingredients around hazelnuts, explore our complementary references:
- The entire hazelnut collection: whole, chopped, powdered, caramelized, pure paste.
- All FunCakes products: European quality baking ingredients at an affordable price.
- Sosa Caramelized Hazelnuts 600g for the professional large format version.
- 50% Valrhona Almond Hazelnut Praline for your creamy fillings and ganaches.
- Shelled Hazelnuts from Périgord to roast and caramelize yourself.
And to put these pieces into practice, our signature recipes:
- Chestnut Cream Swiss Roll (coated with caramelized hazelnut pieces).
- Homemade Almond-Hazelnut Praline to deepen your caramel mastery.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
