Nut pastes, praliné & nougat
There are 23 products.
Nut pastes, praliné and nougat are staple ingredients in any chocolatier's kitchen: they give pralines, gâteaux, ice cream and bakes their rich, deep nutty flavour. In this category you will find ready-to-use products made from hazelnuts, almonds and pistachios, from hazelnut praliné to cuttable gianduja. No roasting or blending needed, yet you still get a fine, even texture.
Nut paste, praliné, gianduja, nougat: the differences
- Pure nut paste: finely ground nuts with no added sugar, typically 100 % nuts – such as our green pistachio paste.
- Praliné: roasted nuts are caramelised with sugar and then ground very finely. The nut content is usually around 50 %, giving a roasted, lightly caramelised flavour. Our hazelnut praliné, pistachio praliné paste and almond/hazelnut praliné paste belong here.
- Gianduja: nut paste combined with chocolate. As it cools it sets firm and can be cut – ideal for slab-cut pralines. We stock hazelnut and almond gianduja as well as a light hazelnut-almond gianduja in a 1 kg block.
- Nut creams: spreadable creams with around 45 % nuts, such as hazelnut cream, light hazelnut cream or pistachio cream. They work as a filling, topping or spread.
- Nougat: in Switzerland the word usually means nut nougat, a soft mass of nuts, sugar and chocolate like our nougat praline cream. French nougat de Montélimar, by contrast, is a white nougat made with honey and almonds – available from us as nibs for decorating and folding in.
- Brittle: chopped almonds or hazelnuts caramelised with sugar and roasted. It stays crunchy and adds bite.
How to use nut pastes and praliné
A true classic is the Paris-Brest: stirred into a mousseline or buttercream, praliné provides its signature hazelnut flavour. In ganache for pralines and macarons, replace part of the chocolate with praliné or gianduja – a softer ganache for filling shells, a firmer one for pralines cut in a frame. Pure pistachio paste flavours and colours ice cream, mousse, crème pâtissière and sponge.
Ready-made fillings (almond, hazelnut, pistachio) can be used straight from the pack for croissants, tarts or cookies. Brittle and caramelised hazelnuts add crunch to cakes, ice cream and entremets.
As a rule of thumb, use pure nut pastes sparingly and praliné or nut creams more generously, following the instructions on the packaging.
Storage and oil separation
Nut pastes and praliné contain plenty of natural nut oil. Over time this oil rises to the surface – a natural process, not a sign of poor quality. Stir the product thoroughly before use until it is smooth again. Reseal opened containers well and store them somewhere cool, dry and away from light. Keep brittle in an airtight container.
Frequently asked questions about nut pastes, praliné & nougat
What is the difference between praliné and gianduja?
Praliné stays creamy; gianduja also contains chocolate, which makes it firm enough to cut.
Why is there oil on top of my nut paste?
The natural nut oil separates during longer storage. Simply stir well and the paste is ready to use again.
Can I make praliné myself?
Yes: roast the nuts, caramelise them with sugar, leave to cool and blend at length in a powerful food processor. Ready-made praliné saves time and stays consistently smooth.
To complete your creations, explore our couverture chocolate for ganache and gianduja, praline frames & cutters, chocolate shells for pralines and more ready-made pastry fillings.