Valrhona Praline - Caramelized Nut Paste
Almond Hazelnut Praline 50% - Crunchy
Crunchy Almond Hazelnut Praline 50%. Texture with pieces, ideal as a crunchy insert.
Valrhona Crunchy Almond Hazelnut Praline 50%. Same base as smooth praline (50% nuts, traditional sanding), but with a texture preserving crunchy caramelized nut pieces. Ideal for adding texture contrast to desserts, creating crunchy inserts, or texturing whipped ganaches without adding feuilletine.
Characteristics
50%
Dried fruits
Guaranteed minimum content
Almond + Hazelnut
Composition
Valrhona caramelized paste
Crunchy
Texture
Signature profile
2Flavor profile
Major profile
Mild caramel
Minor note
Almond + hazelnut
Signature
Crunchy texture
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
Crunchy dessert insert
Textured candy filling
Decoration
Textured whipped ganache
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
70% dark chocolate
Milk chocolate
Soft biscuit
Breton shortbread
5Partners of this praline
Valrhona products that perfectly complement this reference in your creations.
6Signature recipe
A creative idea to highlight this reference 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.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Nut pralines |
| Dried fruits | 50% (almond + hazelnut) |
| Process | traditional caramelization, preserved grainy texture |
| Format | 1kg |
| Storage | 15-18°C, protected from light and humidity |
| Allergens | Possible presence: nuts, soy, gluten, milk depending on the reference |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is Valrhona praline paste?
A praline paste is a paste made of at least 50% caramelized nuts (almonds, hazelnuts, pistachios, etc.) caramelized with sugar in copper kettles, then finely ground. Valrhona has been preserving this ancestral know-how for 100 years in its historic workshops in Tain-l'Hermitage.
Difference between smooth and crunchy praline paste?
Smooth praline paste is ground until a uniform melting paste is obtained. Crunchy praline paste retains caramelized nut pieces that are not ground, providing a texture contrast. Choose crunchy for entremet inserts or textured ganaches without feuilletine.
How to store Valrhona praline paste?
Store at 15-18°C, away from light and humidity, in an airtight container. No refrigerator (alters 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.
Praline paste vs pralin vs praline?
Praline = hazelnut or almond coated with caramelized sugar (individual candy). Pralin = powder obtained after grinding caramelized nuts. Praline paste = paste obtained by grinding the pralin longer until a smooth paste is achieved. Valrhona produces praline paste.
Why does sugar sometimes rise to the surface?
It is a natural phenomenon of oxidation and slow separation of fatty and sugary components. A stir with a spatula re-emulsifies the praline. This is not a defect; it is even a sign that the product contains no added industrial emulsifier.
To go further
Explore the Valrhona collection, chocolates and pralines, candy molds on Patissland.
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.
