Valrhona Hazelnut Praliné 60%

This is praliné with the nut kept firmly in front. Valrhona’s formula contains 60% Italian hazelnuts with sugar and natural vanilla extract, creating a smooth paste whose sweetness is deliberately measured. The producer describes soft caramel notes, but the roasted hazelnut remains the defining flavour. For bakers, that concentration matters: the praliné can move through cream, butter, chocolate, or custard without disappearing into sugar. Its smooth consistency makes it easy to incorporate into mousse, ganache, crémeux, buttercream, frozen desserts, and layered inserts. Valrhona identifies mousse as its optimal application and recommends it for cream-based fillings, ganache, ice cream, and sorbet. In a production setting, the 5kg tub supports precise weighing and repeated use while eliminating the need to grind and caramelize nuts for every batch. Expect an aromatic hazelnut core, a gentle caramelised finish, and enough richness to make even a thin layer feel substantial.

• Mousse: Fold into an aerated base for a clear roasted-hazelnut profile that remains present after chilling.
• Ganache and crémeux: Combine with milk or dark chocolate for tart inserts, choux fillings, bonbons, and entremets.
• Laminated pastry: Use in restrained amounts for croissant, Danish, brioche, and viennoiserie fillings.
• Ice cream and sorbet: Blend into frozen bases where the smooth paste delivers both flavour and body.
• Layered cakes: Pair with chocolate biscuit, coffee, vanilla, caramel, pear, or crisp feuilletine-style textures.

Stir the tub thoroughly if natural oil separation appears, always use clean dry utensils, and weigh each batch for consistent texture and cost control.

Valrhona’s professional praliné range is designed to give pastry chefs distinct nut percentages, textures, and aromatic profiles for different applications. The 60% Hazelnut version favours intensity over excess sweetness, allowing the hazelnut itself to define the result. This approach makes it more than a ready-made filling. It becomes a component that chefs can dilute, emulsify, aerate, freeze, or layer while retaining a recognizable roasted-nut centre. In a bakery, that flexibility can connect several products: the same tub might become a bonbon centre, an entremet insert, a mousse, a gelato ripple, or a breakfast pastry filling. Its professional value lies in that combination of flavour concentration, smooth texture, and repeatability.

Store the sealed tub in a cool, dry, odour-free place protected from light, moisture, and heat. If refrigeration is necessary in warm conditions, keep the tub sealed. After opening, close tightly, use clean dry utensils, and follow the label guidance. Contains hazelnuts; Valrhona notes possible traces of egg and soya proteins and gluten.