Valrhona Praline - Caramelized Dried Fruit Paste
Pistachio Praline 42%
Valrhona Pistachio Praline 42%, Les Inédits range. Bright natural green color.
Valrhona Pistachio Praline 42% in 5kg bucket, Les Inédits Fruit Revelation range. Composition: pistachios 42.2%, sugar, almonds 17.8%. The sablage (simultaneous cooking of dried fruits and sugar) preserves the pure taste and bright natural color of the pistachio, without coloring or added flavor. Delicate profile with fresh notes, ideal for creations seeking both natural green color and fruit authenticity.
Characteristics
42%
Dried fruits
Guaranteed minimum content
Pistachio + Almond
Composition
Valrhona caramelized paste
Pistachio
Texture
Signature profile
2Flavor profile
Major profile
pistachio
Minor note
sweet almond
Signature
bright natural color
Tasting notes
3Recommended applications
The most suitable pastry and chocolate uses for this reference.
candy fillings
dessert inserts
macarons
ice creams
whipped ganache
4Flavor pairings
Ingredients that reveal and enhance this product in your creations.
Ivoire white chocolate
Jivara milk chocolate
raspberry
morello cherry
rose
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.
Pistachio & raspberry praline macarons
InspirationGreen macaron shells with pistachio powder, pistachio praline 42% filling + raspberry jelly core. The natural color of the praline eliminates the need for any coloring.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Dried fruit pralines |
| Dried fruits | 42% (pistachio + almond) |
| Process | sablage (Fruit Revelation) |
| 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 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 dessert 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.
