Valrhona Praline - Caramelized Nut Paste
50% Pecan Praline
Valrhona 50% Pecan Praline, Les Inédits range. Unique woody profile.
Valrhona 50% Pecan Praline in 5kg bucket, from the Les Inédits range. Made by sanding (simultaneous cooking of pecan nuts and sugar in a kettle), it reveals the unique character of this American nut: soft woody profile, caramel notes, and hints of vanilla. Composition: pecan nuts, caramelized sugar, natural vanilla extract, sunflower lecithin. A creative alternative to classic almond-hazelnut praline.
Characteristics
50%
Nuts
Guaranteed minimum content
Pecan nuts
Composition
Valrhona caramelized paste
Pecan
Texture
Signature profile
2Flavor profile
Major profile
pecan
Minor note
soft caramel
Signature
woody
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
candy filling
pecan tart
dessert insert
whipped ganache
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Caramelia milk chocolate
dark chocolate 60-66%
fleur de sel
coffee
tonka bean
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.
Pecan praline & pecan nut tart
InspirationSweet dough, pecan praline cream, caramelized pecan nut filling, Caramelia milk chocolate glaze. Elegant American profile with the unique character of pecan.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Nut pralines |
| Nuts | 50% (pecan nuts) |
| Process | sanding (simultaneous cooking of nuts + sugar) |
| Format | 5kg |
| Storage | 15-18°C, protected from light and humidity |
| Allergens | May contain: 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 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 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.
