Valrhona Praline - Caramelized Dried Fruit Paste
Caramelized Hazelnut Praline 50%
Caramelized Hazelnut Praline 50%, intense roasted notes cooking.
Valrhona Caramelized Hazelnut Praline 50% in 5kg bucket. The cooking in the kettle is pushed further than in classic praline: the caramelization is intense, developing deep roasted notes typical of roasted hazelnut. Full-bodied profile for pastry chefs seeking a strong character. Professional 5kg format for high-output workshops.
Characteristics
50%
Dried fruits
Guaranteed minimum content
Hazelnut
Composition
Valrhona caramelized paste
Caramelized
Texture
Signature profile
2Flavor profile
Major profile
intense caramel
Minor note
roasted hazelnut
Signature
roasted
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
intense candy filling
characterful entremets insert
pastry ganache
ice cream
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Guanaja 70% dark chocolate
Jivara milk chocolate
coffee
fleur de sel
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.
Intense hazelnut praline entremets
InspirationHazelnut dacquoise biscuit, Jivara milk chocolate mousse, caramelized hazelnut praline insert, caramel glaze. The intense caramel cooking reveals roasted notes that contrast with the sweetness of Jivara.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Dried fruit pralines |
| Dried fruits | 50% (hazelnut) |
| Process | intense caramel cooking (intense roasted notes) |
| Format | 5kg |
| 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 a Valrhona praline paste?
A praline paste is a paste made of at least 50% caramelized nuts (almonds, hazelnuts, pistachios, etc.) cooked 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 a 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.
