Full complete recipe of Hazelnut Praliné | Pastry 101 | So useful to know
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- čas přidán 24. 09. 2021
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Hazelnut Praliné is one of the basic components that's used widely in pastry. It is an essential ingredient in hazlenut related cakes and especially Paris-brest. I even use it for nutella.
I've shown you two methods in the tutorial so pls pick and choose whichever one you fine comfortable- it's not about one's better than the other.
⊙Method 1 (Wet Caramel)⊙
Hazelnuts 120g
Sugar 80g
Water 24g
① Add sugar & water into the saucepan and make a sugar syrup of 114C.
② Turn off the heat and add in the hazelnuts. Stir well until the sugar crystallises completely.
③ Turn the heat back on and stir until the sugar turns into caramel (dark brown colour).
④ Transfer it to a silicon mat and let it cool completely.
⑤ Blend it smooth in a blender.
⊙Method 2 (Dry Caramel)⊙
Roasted Hazlenuts 120g
Sugar 80g
You need to roast the hazelnuts in advance for method 2. Watch the video.
① Add sugar into the saucepan and make a caramel (dark brown colour).
② Add in the hazlenuts and stir well.
④ Transfer it to a silicon mat and let it cool completely.
⑤ Blend it smooth in a blender.
⊙How to store⊙
Store in a airtight container in the fridge for 4 weeks (theoretically it lasts much longer 6months+, but the aroma disappears fairly quickly)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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#hazelnutpraline #praline #hazelnutpaste #sugarlane #조한빛 #슈가레인
Yay! I can't wait for the recipes using hazelnut praline! Thank you chef for sharing your wonderful comprehensive recipes.
Hope you enjoy
This looks and sounds delicious, can't wait to see the series! Thank you for your clear and concise explanations and walking us through the steps, I learn so much from each of your videos!
You are so welcome!
Love your every video! It’s very detail but easy enough to follow and understand. Thank you for your hard work, chef! 👍👍
Thank you very much!
I love your recipes! Just you 100%. 감사합니다❤
thanks.
Yes please, can't wait for the new Nutella recipie!!!!
Coming soon!
Thank you so much, Chef Hanbit! I just made one just now and it is delicious. I’ll try your nutella recipe soon. Keep smiling and stay safe, Chef! 😊
thanks!
Wonderful. Thanks for sharing your wonderful recipes.
Glad you like them!
Wow! I’m empress and what a useful recipe! Thank you chef!
Glad you enjoyed it!
Love the details in a simple but not boring way 🎉😮
Thank you
You’re welcome 😊
I love your channel's format, the editing, the knowledge, your style. I really hope you do a video dedicated specifically to buttercreams. Italian, swiss, russian, I'd love to see your take on that. Thanks for sharing!
good suggestion!
I really appreciate that you are explaining and showing ways how to make this recipe, it makes the video more educational and it feels like im in a culinary school again 💓
My pleasure 😊
I make a lot of ice cream and I feel you have just opened up a whole new range of praliné flavour options for me. Thank you.
You are so welcome!
Thank you for this video. I have never tried the wet method yet, but it seems to be great to get a deeper flavour and I cannot wait to try it.
thanks.
I can't believe how much this channel has grown! I'm so excited for future recipes😋
Thank you so much!!
Love it! Hanbit, it is very helpful.
Glad it was helpful!
love the tips and explanations as always, your passion really shows in your video and that is wonderful to see. I hope we can all help you reach a bigger audience since you put so much work in your videos!
Also, i don't see many comments saying that, but i absolutely LOVE your transition sounds and music choices, it makes the whole vibe much more warm.
thank you!
Por fsbor no entiendo inglés pongan en español por fabor
Hi Chef Hanbit, thanks for your generous coaching. Indeed i learned a lot from this video. And i have made a batch of Hazelnut Praline.
Sounds great!
this has to be my new favorite channel!
thanks!
Clear and concise, looks delicious as always.....thank you! :-)
My pleasure 😊
Love your every video! So clear and detailed !!! Please consider demonstrate us how to make Canale 🙏🏻
Thank you!
Such nice and clear explanation. Thank you. I'll try this! :)
thanks!
Omg, that's Gorgeous !!
I'm absolutely addicted to this amazing channel ❤❤❤
Thank you Chef
You're the Best 👑
Glad you enjoy it!
Dfded⁴4⁴
You are really amazing Chef! Thank you
My pleasure 😊
I have just discovered your channel and I'M IN! subscribed and ready for more videos.
Awesome! Thank you!
All your videos are so well and simply described! It makes me wonder why people have been unnecessarily complicating things so long!! This channel surely deserves a million subs!
thanks!
좋은 영상과 레시피 감사합니다~😊👍
네 감사합니다.
Je viens de découvrir votre chaîne j’adore quel Grand chef 🙌un grand merci de partager votre savoir avec nous 💫
merci!
i love this tutorial. you are a total bad-ass! also, your music selection is OUTSTANDING! i've been introduced to a whole new band that i now love! pastry and music. can't beat it! thank you.
Awesome, thank you!
thank you for the useful recipe
Thanks for liking
It seems that I'm really looking forward to recipe after new recipe from your channel!! My family loves Nutella. Can't wait to make it. 😋😋😋😋
haha nice! wait for the nutella!
Thank you so much for this!
You're so welcome!
I prepared the recipe according to the first method.
The result was wonderful on the first try, thanks to the precise ingredients and detailed explanation.
Thank you chef Hanbit
thanks.
This channel has taught alot
nice!
Hai my favorite chef.. hope you always healthy .. thanks for sharing
thanks!
Very well explained and taught !:) thanks
Glad it was helpful!
Thank you so much Chef 🙏🏻
My pleasure
I learned a lot thanks Chef!! 👌👌👌
My pleasure
Thank you so much. I have tried the wet method with Erythritol instead of sugar, and that worked as well. I hope one day I can visit South Korea x
cool.
This is super helpful ❤thanks a lot!
You're so welcome!
I'm a Baker and chef in training and I have to say that you are AMAZING. Learning so much more here than in my baking classes 😩
Wow, thank you!
Awesome as usual chef 🌹
thanks!
Thanks for the recipe🤗👍🏼👍🏼
I used the 2nd technique.
I did this for my mom because she is lactose allergic and she loved it❤️❤️love ur Chanel 🤗🤗❤️
great to hear!
i like this guys demeanor. instantly likeable
thanks!
Now this is heaven!!!
Can't wait for Nutella!!! 😋😋😋
yep!
Just subscribed! Thank you so much for your video, Chef Hanbit! I am going to be making Kinder cookie squares that require hazelnut praliné, feel so much more confident now haha 😄
Thanks for subbing!
Very helpful, thanks
Glad it was helpful!
Hi Chef Hanbit, thank you so much for the recipe. I make them and used it for Chocolate Bonbons , but i add some milk chocolate and butter. It taste AMAZING! The hazelnut praliné is so good and make the taste purrfect😋
Sounds great!
So helpful! Thank you,
Glad it was helpful!
Wow. Look forward to your forth coming videos. I have become your student. Following all your videos and trying them out one by one.
Awesome, thank you!
I can't wait your Nutella recipe !!!
yay!
This chanel help me so much 😁
Superb! Cannot wait for the Nutella
yay!
You are perfection!❤
Wow, thank you!
Wow. Well explained
Thanks for the good recipe 🍯🌰
Haha the video is just online and you say its well explained
My pleasure 😊
Please do an opera cake recipe! Love your videos so much💕💕💕
thanks!
Paylaşımlarınız harika, alt yazı olmalıydı, çevirebilirdim. Yine de mutluyum. Teşekkür ederim.
U R THE BEST!!!!❤️
thanks!
Thank You , your video is so good,
Welcome 😊
Thank you, chef ❤️
I’d like to know about gianduja recipe too 🥰
right!
Hanbit you are a scientist too. Thanks for the beautiful recipe. I read sat fat in some pastes and thus would prefer making it.
thanks
Thank you so much for this tutorial. I am a chocolatier, and did not know how to make this. I buy premade but I will definitely make my own! ❤
thanks
Thank you chef
You are most welcome
Thank u for showing.
My pleasure 😊
That is so great 🥰
thanks!
This is an excellent video! 🌰
Glad you enjoyed it
You are amazing!!
You're the best!
Tbh I'm afraid I love your smile even more than the content itself
lol
Thanks chef! Would love for you to have shown us how to blend it using domestic blenders or food processors and how to avoid overheating resulting in the praliné splitting.
this works for some high-end domestic blenders! just blend it, wait a bit then blend it again.
❤ thank you !!!!
You are so welcome!
Thank you so much.
You're welcome!
Pretty good recipe 😁 👍
Thank you 😋
I'm dying for this Paris Brest recipe. Will you still record that? Love your videos and your work, it inspires me to learn more about pastry. Thank you!
haha right!
I just tried the wet one. It woooorked!! ❤❤❤.
I thought i was failed but i kept scrapping as necessary. But mine wasnt as liquid as yours. Perhaps, i should grind it a little bit more.
I was worried if i grind a little bit more, it could lead to failure 😂😂. Hazelnut is expensive in my country. 😅.
Thank you, chef!
thanks.
Thank u chef ❤️. I am subscribed now
Thanks and welcome
Yeayyy thanks chef 🤍🌻
Hope you enjoy
I really love your deep knowledge with kind explanation and it's so helpful for my pastry life! Besides, you are so cute with your Korean words meaning 'ohh, too hot' during the video! So cute so cute and I became one of your fans. Thank you so much for this very good channel!
thanks!
Hello hanbit, I hope your day is amazing
You too!
Been watching yours and “Jac in NewYork” channel. Like! ❤️
Awesome! Thank you!
Hazelnut praline (and good quality Nutella) is literally FOOD OF GODS right next to chocolate. I want to put it into everything. Thank you for this tutorial, chef. It will be put to good use! 😂
great!
This could be an amazing tart filling
you can put in as a layer in tarts yep.
thanks very very good.
Welcome!
Hi Chef, such an informative video!
Would you please make a video of how to make Paris Brest using this praline. I'm sure it will be hit! 😉
Great suggestion!
Auto subscribe , your recipe is amaxing
Thank you so much 😊
Heeyy can i make this on my standard kitchen mixer ? I love your channel ❤️❤️❤️❤️
hmm if your kitchen mixer is powerful enough, then yes.
Amazing recipe. Easy to follow. Just made it and it taste delicious!
Is there a way to make the final cream a little more dense, akin to a peanut butter consitency?
oh hmm not sure..
Very good
Thanks
I believe that you gonna make the homemade Nutella more glorious than the store bought one 😄. Thanks for sharing this recipe with us and happy vaccination to you!
My pleasure 😊
Your videos are amazing. Please share a Paris Brest video
Thank you! Will do!
Omg new Nutella recipe soon
Very soon!
Hi Chef Hanbit thanks for the recipe and for accurately showing the methods. Question:
If the praliné is then vacuum sealed in a container, for how long can it last without impacting the flavours and should it stay in the fridge or pantry after being vacuum sealed? Kind regards
yeah it's usually ok for a month.
Fantastic Hazelnut praline recipe,🥰 and u always teaching the recipes step-by-step. 👍l never use hazelnut for any of my desserts before. What can I use with this Hazelnut praline recipe?🙏🙏
Thank you so much 😊
I hope you make video about cannoli Mr. Cho. Thank you so much
ok!
수고했어요😄
감사합니다.
Thank you, I will subscribe. 🙂
Awesome, thank you!
You speak English very well! 🙂 More vlogs please 👏👏👏
thanks
@@HanbitCho choux pastries next please
Thankyou
Thanks!
Hello Hanbit, always love your video. So informative and clear. Can I check what's the brand of the blender u use to grind the hazelnut? Also can you do a video to teach in making yummy pistachio ganache?
oh yeah the food processor - i just put the amazon link in the descriptions. scroll all the way down.
@@HanbitCho thank you! u r amazing :) Consider doing a vid on pistachio ganache if u can :)
수고하셨습니다 도움이많이되어요
감사합니다.
Thisss looks so delicious !! I'm curious if I use it, with the quantity you provided, as a filling for bite-sized chocolate, how many pieces can it make/fill???
yeah!
Sería mucho pedirle que sus videos tuvieran subtítulos, muchas gracias por sus enseñanzas
thanks!