Valrhona Praline - Caramelized Nut Paste
50% Caramelized Hazelnut Praline
50% Caramelized Hazelnut Praline, cooked longer for intense toasted notes.
Valrhona 50% Caramelized Hazelnut Praline in a 5 kg bucket. Cooked longer in a copper pan than classic praline, it has intense caramelization, developing the deep toasted notes characteristic of roasted hazelnuts. A bold profile for pastry chefs seeking distinctive character. Professional 5 kg format for high-volume workshops.
Characteristics
- Nuts
- 50%
- Guaranteed minimum content
- Composition
- Hazelnut
- Valrhona caramelized paste
- Texture
- Caramelized
- Signature profile
Flavor profile
Dominant profile
intense caramel
Minor note
roasted hazelnut
Signature
toasted
Tasting notes
Recommended applications
The pastry and chocolate-making applications best suited to this product.
intense bonbon filling
distinctive entremets insert
pastry cream ganache
ice cream
Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Perfect pairings for this praline
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A creative idea for showcasing this product in your creations.
Intense hazelnut praline entremets
InspirationHazelnut dacquoise biscuit, Jivara milk chocolate mousse, caramelized hazelnut praline insert, caramel glaze. The deep caramel cooking brings out toasted notes that contrast with Jivara's smoothness.
Full technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Nut pralines |
| Nuts | 50% (hazelnut) |
| Process | high caramelization (intense roasted notes) |
| Size | 5 kg |
| Storage | 15-18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, soy, gluten, milk, depending on the product |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is Valrhona praliné?
Praliné is a paste made from at least 50% nuts (almonds, hazelnuts, pistachios, etc.) caramelized with sugar in copper kettles, then finely ground. Valrhona has carried on this time-honored craft for 100 years in its historic workshops in Tain-l'Hermitage.
What's the difference between smooth and crunchy praliné?
Smooth praliné is ground until it forms a uniform, soft paste. Crunchy praliné contains pieces of caramelized nuts that have not been ground, adding textural contrast. Choose the crunchy version for entremet inserts or textured ganaches without feuilletine.
How should Valrhona praliné be stored?
Store at 15-18 °C, away from light and moisture, in an airtight container. Do not refrigerate (this changes the texture). If a thin layer of natural oil appears on the surface, stir with a spatula before use. Shelf life: 12 months unopened, 3-4 months after opening.
Praliné vs. pralin vs. praline?
Praline = a hazelnut or almond coated in caramelized sugar (an individual confection). Pralin = powder made by grinding caramelized nuts. Praliné = a paste made by grinding pralin for longer until it forms a smooth, soft paste. Valrhona makes praliné (paste).
Why does the sugar sometimes rise to the surface?
This is a natural phenomenon caused by the oxidation and gradual separation of the fatty and sugary components. A quick stir with a spatula emulsifies the praline again. This is not a defect; in fact, it shows that no industrial emulsifier has been added to the product.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and chocolate molds at Patissland.
Learn more
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.
