Dried Fruits & Grocery

Quality pastry hazelnuts are the hallmark of great French pastries. Our range:

• Whole Shelled Large Hazelnuts: see our whole shelled large hazelnuts, ideal for home roasting and whole use in pièce montée
• Chopped Piedmont IGP Hazelnuts 100g: see our chopped Piedmont IGP hazelnuts 100g, the most prestigious origin for signature pastry
• Application: tarts, hazelnut pavés, financiers, shortbread cookies, cookie fillings
• Origin Piedmont IGP: the "Tonda Gentile delle Langhe" is the reference variety, used by all high-end chocolatiers

Pro tip: roast the hazelnuts for 12 minutes at 160°C before use to release the aromas and achieve the authentic taste of professional pastries.

The caramelized hazelnut pieces add crunch and praline flavor to desserts:

• Caramelized Hazelnut Pieces 200g: see our caramelized hazelnut pieces 200g, convenient size for amateurs and shops
• Caramelized Hazelnuts 600g: see our caramelized hazelnuts 600g, professional size
• Application: finishing cookies and brownies, decorating cupcakes, crunch in creamy praline, reconstituted biscuit base for entremets
• Storage: 12 months in an airtight jar in a dry place

For recipes using these pieces, see our opera recipe or our three chocolates where the pieces add texture and complexity.

Pure hazelnut pastes are the base of all high-end hazelnut pastries:

• Light hazelnut paste 39% Gianduja style 5kg: see our light hazelnut paste Gianduja style 5kg, professional size for shops
• Dark hazelnut gianduja 34% blocks 3x1kg: see our Dark gianduja 34% blocks 3x1kg for fine chocolates
• Hazelnut spread: see our hazelnut spread, gourmet version for individuals
• ChocoMilk hazelnut cream Azucren 300g: see our ChocoMilk hazelnut cream Azucren 300g, used as filling and topping

Also see our chocolate-hazelnut flavor to scent ganaches and desserts without using concentrated paste.

Almonds are the universal base of French pastry:

• Sliced blanched almonds: see our sliced blanched almonds, classic for sprinkling on tarts, gratins, financiers
• Blanched Sicilian almonds 100g: see our blanched Sicilian almonds 100g, discovery size of the premium origin
• Chopped Sicilian almonds 1kg: see our chopped Sicilian almonds 1kg, professional size for shops
• Use: financiers, frangipane, crunchy treats, Bourdaloue tarts, calissons, Italian cookies

The Sicilian almond is known for its particularly intense aroma and smoothness on the palate. Preferred by demanding pastry chefs for signature desserts.

Almond powders are the key ingredient in fine pastries:

• Extra-fine blanched almond powder: see our extra-fine blanched almond powder, ideal granularity for macarons
• Macarons application: extra-fine powder is mandatory for smooth shells without lumps
• Financiers application: see our financiers recipe which uses 100g of powder per recipe
• Frangipane application: for king cakes, almond tarts, and conversations
• Storage: 6 months refrigerated in an airtight container (oxidizable fat)

Also see our macaron mix 200g which already includes almond powder in the ideal proportion.

Pure almond pastes are used for modeling and filling:

• Raw almond paste 1.5kg: see our raw almond paste 1.5kg for technical pastry and homemade marzipan
• Almond paste 30 mini hearts: see our almond paste 30 mini hearts for traditional decoration
• Whole almond purée 280g: see our whole almond purée 280g (with skin, more rustic)
• Pariani almond coconut spread 200g: see our Pariani almond-coconut spread 200g, premium Italian brand

The pistachio is one of the trendiest flavors in pastry for 2025-2026:

• Shelled pistachios in powder form: see our shelled pistachios in powder, ready to incorporate into recipes
• Pistachio financiers application: replace 50% of almond powder with pistachio powder
• Pistachio macarons application: add to the almond powder base for natural flavor and color
• Pistachio mousseline cream application: for modern strawberry cakes and Saint-Honoré
• Pistachio ice cream application: 50g of powder per liter of mix for intense flavor

Pure pistachio pastes are the hallmark of signature pastries:

• 100% Pistachio Paste 1kg: see our 100% pistachio paste 1kg, no added sugar or coloring, professional quality
• 200g pistachio paste: see our 200g pistachio paste, discovery size for amateurs
• Natural color: authentic soft green (not the fluorescent green of industrial products)
• Application: pastry creams, ganaches, ice creams, desserts, pistachio opera, exceptional financiers
• Dosage: 30 to 50g per liter of preparation for a pronounced flavor

See also our pistachio flavor 125ml for recipes where natural color is enough and you want to enhance the aroma without heaviness.

Roasting is the step that transforms an ordinary dried fruit into an ingredient worthy of a starred pastry. Method:

• Step 1 - Preheating: oven at 160°C with fan
• Step 2 - Spread dried fruits: on a baking sheet, in a single layer for even cooking
• Step 3 - Baking: 12 to 15 minutes depending on fruit size, stirring halfway through
• Step 4 - Cooling: remove and let cool completely before use
• Step 5 - Storage: use within 48h to preserve maximum aroma

Pro tip: roast just before use and not several days ahead. Aromas are released then evaporate quickly.

Storage is crucial because fats oxidize quickly:

• Whole dried fruits (in shell): 12 months in an airtight jar in a dry place
• Whole shelled dried fruits: 6 months in an airtight jar in a dry place
• Chopped dried fruits: 3-4 months (accelerated oxidation)
• Dried fruit powders: 3 months (maximum oxidation, keep refrigerated)
• Dried fruit pastes: 6 months unopened, 1 month after opening
• Caramelized pieces: 12 months (sugar stabilizes fats)

Pro tip: freeze powders and chopped nuts to extend shelf life up to 12 months without quality loss.

The 6 most common mistakes with nuts:

• Do not roast: 80% of aromatic potential lost
• Overcook during roasting: bitterness and burnt taste unrecoverable
• Mix old and new nuts: risk of rancidity by contamination
• Store near the oven or cooking plate: accelerated oxidation
• Buy in large quantities without rotation: max 3 months for powders
• Do not weigh precisely: a scale is mandatory for macarons and financiers

The macarons are the pastry that best uses powdered nuts:

• Classic shells: 125g of extra fine blanched almond powder for 24 macarons
• Pistachio shells: 100g almond powder + 25g pistachio powder
• Hazelnut shells: 100g almond powder + 25g hazelnut powder
• Signature ganaches: 100% pistachio paste, gianduja hazelnut paste, homemade praline
• Decoration: caramelized hazelnut pieces on the shell before baking

The financiers are a must-have for pastry snacks. See our detailed financiers recipe:

• Classic base: 100g almond powder + browned butter + sugar + egg whites
• Pistachio variant: replace 50% almond powder with pistachio powder + add 30g of 100% pistachio paste
• Hazelnut variant: 100g hazelnut powder + 50g caramelized hazelnut pieces in the paste
• Final decoration: sliced almonds or caramelized pieces sprinkled before baking

The homemade praline is the best-kept secret of professional pastry. Basic recipe:

• Step 1: roast 250g of hazelnuts + 250g of almonds in the oven for 12 min at 160°C
• Step 2: caramelize 250g of sugar in a pan until amber color
• Step 3: pour the caramel over the nuts, let cool
• Step 4: break into pieces, blend 5-10 minutes in a powerful mixer until smooth paste is obtained
• Step 5: store in an airtight jar, 6 months in the fridge

For the express pro version, see our Gianduja hazelnut paste 5kg and our Dark hazelnut Gianduja 34%.

The trompe-l'œil trend exploits the flavors and shapes of dried fruits:

• Hazelnut trompe-l'œil: see our hazelnut trompe-l'œil mold by Cédric Grolet
• Intense hazelnut mousse: hazelnut paste ganache + praline insert
• Dark chocolate shell: to replicate the hazelnut skin
• Velvet finish: brown velvet spray for realism
• Details: sugar paste stem + gold leaf for signature

See also our other trompe-l'œil recipes: raspberry trompe-l'œil and lemon trompe-l'œil.

The praline crunch is the essential base for contemporary desserts:

• Composition: 200g praline paste + 100g crumbled lace crepes (gavottes) + 100g melted couverture chocolate
• Technique: mix gently, spread in a disk on the base of the dessert ring
• Crystallize: 1 hour in the fridge before adding the next layers
• Mouthfeel: major textural contrast between melting mousse and crunch
• Variations: almond praline for a mild version, gianduja praline for an intense version

For pastry shops, quality dried fruits make the difference:

• Signature macarons with extra-fine almond powder
• Financiers in store with Sicilian almonds
• Almond and Bourdaloue tarts all year round
• Homemade pralines as a differentiation factor
• 100% pistachio paste for premium pistachio desserts

For chocolatiers, hazelnuts and almonds are essential raw materials:

• Homemade gianduja for signature candies and bars
• Artisanal pralines for chocolate fillings
• Traditional mendiants (chocolate + whole dried fruits)
• Chocolate bars with dried fruits from premium origins
• Truffles with chopped dried fruits

In fine dining, dried fruits create distinctive textures and flavors:

• Pure pistachio cream for plated desserts
• Breton shortbread with hazelnut pieces
• Homemade dried fruit ice creams churned on site
• Powders for sweet and savory coatings (foie gras with hazelnuts)
• Crunchy plate decorations: caramelized shards, golden sliced almonds

For home baking enthusiasts, dried fruits open the door to technical pastry:

• Successfully make macarons at home with quality almond powder
• Make your own economical and personalized pralines
• Prepare financiers like in a pastry shop
• Rich and tasty homemade granolas
• Dried fruit pastries for family celebrations

Sicilian almonds (Avola variety) have a more intense aroma, a more pronounced natural sweetness, and a higher oil content (54% vs. 48% for standard Californian almonds). They are preferred by artisan pastry chefs and used in Aix calissons, boutique financiers, and traditional nougats. The extra cost (15-25%) is justified by the difference in flavor, especially noticeable in pastries where almond is dominant.

Roasting is the process that develops the natural aromas of dried fruits by moderate heating (160-170°C). Without roasting, the taste remains flat and "green." With roasting, you get the round and deep aromas characteristic of professional pastries. This simple step (12 minutes in the oven) makes the difference between a standard homemade pastry and a boutique pastry.

Dried fruits contain a lot of fats that oxidize quickly. To avoid rancidity:

• Keep cool: powders and chopped nuts in the refrigerator (4°C)
• Absolutely airtight: jars with silicone seals to avoid contact with oxygen
• Keep away from light: light accelerates oxidation
• Small sizes: avoid buying large quantities if turnover is slow
• Freezing possible: extends shelf life up to 12 months

Yes, in most recipes (financiers, cookies, frangipane). Hazelnuts provide a more rustic and warmer flavor than the milder almonds. For macarons, however, it is better to keep almond powder as the base and add 20% hazelnut powder for an extra aroma (100% hazelnut results in a more fragile shell). Test gradually to find the balance according to your taste.

Nuts (almonds, hazelnuts, pistachios, walnuts) are among the 14 major allergens recognized by European regulations. Important precautions:

• Always indicate the presence of nuts on product sheets if sold in stores
• Risk of cross-allergies between different nuts
• Cross-contamination possible with other ingredients in shared kitchens
• Pistachios may contain traces of peanuts depending on origin

For special orders without nuts, plan alternative recipes using sunflower seeds, poppy seeds, or special flours (rice, chestnut).

Choice according to use:

• 100% pistachio paste: for authentic flavor, natural color, rich textures (entremets, ice creams, creamy desserts). More expensive but incomparable
• Pistachio aroma: to quickly flavor with color added separately. More economical for large quantities
• Combination: 30g of 100% paste + 5ml of 125ml pistachio aroma for maximum intensity

For signature and premium desserts, always favor 100% paste. For volume production with budget constraints, aroma is suitable.

To start with dried fruit pastry, 5 essential references:

• Extra-fine blanched almond powder: for macarons, financiers, frangipane
• Sliced almonds: for sprinkling on tarts and finishing touches
• Caramelized hazelnut pieces: for decorating cookies, brownies, cupcakes
• 200g pistachio paste: to discover pistachio pastry
• Hazelnut spread: for quick fillings

With these 5 products, you can make 80% of dried fruit pastry recipes. Then enrich according to specialties (gianduja for chocolate making, hazelnut powder for cake design, etc.).