Valrhona Praliné - Caramelized Dried Fruit Paste
50% Pecan Praline
Valrhona 50% Pecan Praline, Les Inédits range. Unique woody profile.
Valrhona 50% Pecan Praline in a 5 kg tub, from the Les Inédits range. Made using the sablage method (pecans and sugar cooked simultaneously in a cauldron), it reveals the unique character of this American nut: a mild woody profile, caramel notes and hints of vanilla. Ingredients: pecans, caramelized sugar, natural vanilla extract, sunflower lecithin. A creative alternative to classic almond-hazelnut praline.
Characteristics
- Nuts
- 50%
- Guaranteed minimum content
- Composition
- Pecan
- Valrhona caramelized paste
- Texture
- Pecan
- Signature profile
Flavor profile
Primary profile
pecan
Secondary note
mild caramel
Signature
woody
Tasting notes
Recommended applications
The pastry and chocolate-making applications best suited to this product.
chocolate candy filling
pecan tart
entremet insert
whipped ganache
Flavor pairings
Ingredients that bring out and enhance this product in your creations.
Perfect pairings for this praline
Valrhona products that perfectly complement this product in your creations.
Signature recipe
A creative idea to showcase this product in your creations.
Pecan praline & pecan tart
InspirationSweet pastry crust, pecan praline crémeux, filled with caramelized pecans and topped with Caramelia milk chocolate glaze. An elegant American-inspired profile with the unique character of pecans.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Nut pralines |
| Nuts | 50% (pecans) |
| Process | sablage (nuts and sugar cooked simultaneously) |
| Format | 5 kg |
| Storage | 15-18 °C, away from light and moisture |
| 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?
Praline is a paste made from at least 50% nuts (almonds, hazelnuts, pistachios, etc.) caramelized with sugar in copper cauldrons, then finely ground. Valrhona has carried on this time-honored tradition for 100 years in its historic workshops in Tain-l'Hermitage.
What's the difference between smooth and crunchy praline?
Smooth praline is ground until it becomes a uniform, soft paste. Crunchy praline contains unground pieces of caramelized nuts, adding a textural contrast. Choose crunchy praline for entremet inserts or textured ganaches without feuilletine.
How to store Valrhona praline?
Store at 15-18 °C, away from light and moisture, in an airtight container. Do not refrigerate (this changes 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 obtained 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 the sugar sometimes rise to the surface?
This is a natural phenomenon caused by oxidation and the gradual separation of fatty and sugary components. A quick stir with a spatula brings the praline back into emulsion. This is not a defect; in fact, it indicates that no industrial emulsifier has been added to the product.
Additional resources
Explore the Valrhona collection, chocolates and pralines, chocolate molds at Patissland.
Learn 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.
