Valrhona Praline - Caramelized Nut Paste
50% Almond Hazelnut Praline - Crunchy
50% crunchy Almond Hazelnut Praline. Textured with crunchy pieces, ideal for crunchy inserts.
Valrhona 50% Crunchy Almond Hazelnut Praline. Same base as the smooth praline (50% nuts, traditional sanded texture), but with a texture that retains crunchy pieces of caramelized nuts. Ideal for adding textural contrast to entremets, creating crunchy inserts, or adding texture to whipped ganaches without adding feuilletine.
Characteristics
- Nuts
- 50%
- Guaranteed minimum content
- Composition
- Almond + Hazelnut
- Valrhona caramelized paste
- Texture
- Crunchy
- Signature profile
Flavor profile
Dominant profile
smooth caramel
Minor note
almond + hazelnut
Signature
crunchy texture
Tasting notes
Recommended applications
The most suitable pastry and chocolate-making uses for this product.
crunchy insert for entremets
textured candy filling
decoration
textured whipped ganache
Flavor pairings
Ingredients that bring out and enhance this product in your creations.
Perfect pairings for this praline paste
Valrhona products that perfectly complement this item in your creations.
Signature recipe
A creative idea for showcasing this product in your creations.
Textured praline candies
InspirationTempered Caraïbe 66% dark chocolate shell, crunchy praline filling for texture, finished with fleur de sel. The crunchy praline pieces provide contrast without adding feuilletine.
Full technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Nut praline pastes |
| Nuts | 50% (almond + hazelnut) |
| Process | traditional caramelization, with a grainy texture retained |
| Size | 1 kg |
| Storage | 15-18 °C, away from light and humidity |
| 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 praline paste?
Praline paste is made with at least 50% nuts (almonds, hazelnuts, pistachios, etc.) caramelized with sugar in copper kettles, then finely ground. Valrhona has continued this time-honored tradition for 100 years in its historic workshops in Tain-l'Hermitage.
What's the difference between smooth and crunchy praline paste?
Smooth praline paste is ground until it becomes a uniform, creamy paste. Crunchy praline paste retains pieces of unground caramelized nuts, adding a textural contrast. Choose the crunchy variety for entremet inserts or textured ganaches without feuilletine.
How should Valrhona praline paste be stored?
Store at 15-18 °C, away from light and humidity, in an airtight container. Do not refrigerate (this alters 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?
A praline is a hazelnut or almond coated in caramelized sugar (an individual candy). Pralin is a powder made by grinding caramelized nuts. Praliné is a paste made by grinding pralin for longer until it becomes smooth and creamy. Valrhona makes praliné (paste).
Why does sugar sometimes rise to the surface?
This is a natural phenomenon caused by oxidation and the slow separation of fatty and sugary components. A quick stir with a spatula re-emulsifies the praline paste. This is not a defect; in fact, it shows that no industrial emulsifiers have been added to the product.
Additional resources
Explore the Valrhona collection, chocolates and pralines, chocolate molds at Patissland.
Explore 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.
