Valrhona Praline - Caramelized Nut Paste
Pistachio Praline 42%
Valrhona Pistachio Praline 42%, from the Les Inédits range. Bright natural green color.
Valrhona Pistachio Praline 42%, 5 kg bucket, from the Les Inédits Révélation du Fruit range. Ingredients: pistachios 42.2%, sugar, almonds 17.8%. The sandblasting process (simultaneously cooking the nuts and sugar) preserves the pure flavor and naturally bright color of pistachios, with no added colorants or flavorings. A delicate profile with fresh notes, ideal for creations that seek both natural green color and authentic fruit flavor.
Characteristics
- Nuts
- 42%
- Guaranteed minimum content
- Composition
- Pistachio + Almond
- Valrhona caramelized paste
- Texture
- Pistachio
- Signature profile
Flavor profile
Main profile
pistachio
Minor note
sweet almond
Signature
bright natural color
Tasting notes
Recommended applications
The pastry and chocolate-making applications best suited to this reference.
chocolate bonbon filling
entremets insert
macarons
ice creams
whipped ganache
Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Perfect partners for this praline
Valrhona products that perfectly complement this reference in your creations.
Signature recipe
A creative idea to showcase this product in your creations.
Pistachio praline & raspberry macarons
InspirationGreen macaron shells made with pistachio powder, filled with 42% pistachio praline and a raspberry jelly center. The praline's natural color means no coloring is needed.
Full technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Nut pralines |
| Nuts | 42% (pistachio + almond) |
| Process | sablage (Fruit Revelation) |
| Size | 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?
Praliné is a paste made from at least 50% nuts (almonds, hazelnuts, pistachios, etc.) caramelized with sugar in copper cauldrons, then finely ground. Valrhona has kept this time-honored craft alive 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 forms a uniform, soft paste. Crunchy praline retains pieces of caramelized nuts that have not been ground, creating a textural contrast. Choose crunchy praline for entremet inserts or textured ganaches without feuilletine.
How should Valrhona praline be stored?
Store at 15-18 °C, away from light and moisture, in an airtight container. Do not refrigerate (it 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 made by grinding caramelized nuts. Praliné is a paste made by grinding pralin for longer until it becomes a smooth, soft paste. Valrhona makes praliné (paste).
Why does the sugar sometimes rise to the surface?
This is a natural phenomenon caused by oxidation and the slow separation of the fatty and sugary components. A quick stir with a spatula brings the praline back into emulsion. This isn't a defect; in fact, it shows that no industrial emulsifier has been added to the product.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and candy 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.
