Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
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- Опубликовано: 20 сен 2024
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Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
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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.
★Instagram★
/ sugarlane.korea
#hanbitcho #sugarlane #조한빛 #슈가레인 #praline #프랄리네
The written "recipe + instructions" is in the description section so please take a look!
Can i process roasted nuts with honey or maple syrup? Would I still obtain praline in the end? Or, will it result into too runny mixture?
0
You are by far my favourite pastry chef on the internet. Your recipes are easy to follow, very clear and you add humour too! Thanks so much for sharing your amazing recipes. Every recipe of yours that I’ve made has been so delicious so thank you so much. Much love from Australia 🇦🇺.
My pleasure 😊
Some French pastry chefs have streamlined the process for making praliné. They no longer cook the nuts in the caramel. They merely roast the nuts, place them on a tray. Then they make the caramel which they simply pour over the nuts. When cool, they grind as usual. I haven't noticed any loss of flavor in the final product by not cooking the nuts in the caramel if the nuts are already well roasted.
yep that's another way. It tastes pretty much the same I agree!
@@HanbitCho No it is not traditionnal recipe and not the same flavor...except if you have lost your olfactive sense ...because of these many whipping creams without taste ...which are put in too many cakes like cupcakes, ice cream , and so on.
You are a delight to watch! One can surely tell that you love your job 😁 great recipe and explanations!
Thanks!
I' ve always been afraid of making caramel at home, this was my first try and it turn out to be so simple! I' m definitely going to make this praline again. Simple, easy delicious 👌
Hope you enjoy
I love your teaching videos
I'm so glad!
Hello chef. I absolutely love all your videos they are extremely informative ,so easy to understand and really helpful. Thankyou so much chef for sharing all the knowledge with the world.
Glad you like them!
I agree I just discovered this channel and am loving it. All the videos are great for beginners 😍
비싼거 사놓고 제대로 다 써본적이 없는데 다음엔 만들어봐야겠어요 고맙습니다!
네네^^
You are my favourite chef and teacher from now, thank you, your videos are just Amazing !!!
Wow, thank you!
Thank you so so much Chef. Everything you teaching us so useful.. thank you Chef.
So nice of you
Great instructions! Thank you!!
You are so welcome!
Thank you for lesson and recipe Chef 🙏🏻
My pleasure 😊
That wasca Swift move you made young man.
hello!
I love hazelnut. The aroma is sooo fragrant.
Goodness…seeing you tasting it…me want tooo. Must make this.
You should!
Oh, just made it. It's amazing and sooooooo simple to make. Thank you. I love your videos. :)
My pleasure 😊
Thanku chef for wonderful receipe
thanks
I made it today… slightly lighter in colour however absolute deliciousness … thank you 😊
Sounds great!
Absolutely loved this and your teaching. Thank you.
You are so welcome!
Very informative, thank you Chef !
My pleasure
Thank you for your detailed video, I tried the recipe but unfortunately I wasn’t able to get the smooth shiny praline. I tried grinding it for so long but it ended up as a paste not liquid. How can I fix it?
you are doing it right!
와~,반갑습니다!
많이 배우도록 하겠습니다!
감사드립니다 ^^
ㅎㅎ 감사합니다!
Eagerly waiting more vids hanbit. Amazing channel
cool.
Thank you, I have just made the Hazelnut Caramel. I haven't blitz it yet and I may just keep it in a powered form 😊
Cool!
For cereals? Or cake topping?
Thank youuu for this!! You are amazing 🤩 definitely going to try it
You’re welcome 😊
You are amazing chef!!
Thank you 😋
Muchas gracias, Chef. 🙌
thanks!
lovee your videoooss, chef😍
Thank you.
Rooting for you Hanbit!
Thank you!
Actualiteit cake te watch this fast but its a lot of fun to watch!!
lol
It was so useful for me, thank you so much 😊
I'm so glad!
Me watching Chef Cho 3 days in a row...😅😅😅😅😅😊😊😊
Hope you enjoy
Thanks for your kindness. I love praline and want to try it. Unfortunate my blender gon't strong enough.
Sorry to hear that
Hi chef! What food processor brand would you'd recommend? Thank you for your video! 😊
oh I use a Korean brand (hanil). I don't think it's easy to buy this brand outside Korea.
@@HanbitCho 😔 ah ok. Thanks anyways!
What’s the amount of sugar to hazelnuts used?
Nice one !
Thanks!
Your teaching and techniques are so good. Can i be one of your student? 🙌🏻😁
Sure.
What is the brand of your food processor? I want to have one at home. Btw, i just came across your channel and i am so loving. It looks so easy and beautiful and you really put ur outmost effort in everything. Am already one of ur followers and you are worth it. Thanks for sharing. Goodluck:)
oh it's a korean one called Hanil.
Great. Thanks
You are welcome!
It would be great if you could make a video about Paris-Brest ❤️
Great suggestion!
It takes 20 min in my food processor to start becoming paste. Till then the temperature is so hot of the processor as well as the paste.
Hmm, I'm afraid that's an issue with the food processor. I recommend you get a more powerful one!
Thanks
No problem
Thank you chef, i would like to ask about the food processor’s specifications and how to get a good one?
buy one of the big brands.
Can you use this for a chocolate praline? Btw Looks amazing! You made me smile a lot 🤣 greatings from the Netherlands
yeah i think it'll work?
If I want to make hazelnut pastry cream, do I put the hazelnut paste while heating up the milk? And thank you so much for the video !!
Make the pastry cream without the hazelnut paste - then add it in when the pastry cream is hot then blend it using a blender~
@@HanbitCho thank you so much !!!!!
Do you have a recipe of praline paste without sugar
that's simply just nut paste.
Great!!
thanks!
To cheff for your sharing….
Great sharing,great content and could you share watermelon cake recipe chef….? Thanks chef @hanbit cho
Will try
Hi Hanbit! Can you make a paris-brest tutorial please. I can’t find a decent recipe online. My custard-praline mousseline melts in asian room temperature 😢
yeah
Can you share some plated dessert recipe?
ah my knowledge of plated desserts is limited...
Love how u teach.i wamma ask if i Can use readymade caramel from hersheys also can this be used in chocolates as well
oh hmm never tried it that way. not sure!
@@HanbitCho ok thanks😊
Awesome content Chef 😍
Glad you like it
Hi chef can this be added to an ice cream to give you a hazelnut ice cream?
i guess so?
성공했습니다 !!!!!
축하드립니다~
Thanks chef^^
My pleasure
Can you make croqombouche?
yeah
Hi what kind of peanut do you think is the best to make nougat cake?
hmm not sure
I’m a little afraid of melting dry sugar but I’m going to try!
haha go fo rit!
Quick question. What is the purpose of coating the hazelnuts with the caramel when it will all be ground into a paste in the next step?
yeah it makes it delicious.
Well tray it , thanks
Welcome 😊
May I please know the brand of the food processor that you used?
i used a korean one!
Would you pls teach us to do a tart with this product thanks in advance,
Sure!
What food processor should I use? The ones I have gets too hot. Usually I need to add some oil to help it get along.
I use a Korean one.
Hey Hanbit! thanks for this!! can i ask if you can use this praline paste inside brownies/cookies and if so, when you bake it, will the paste inside be like lava/liquid? or will it harden 😅 thank you!!!
oh praline will stay runny! you usually don't bake it inside, you simply drizzle it on top.
can I use and make it as nutella by adding cocoa powder?
i'm not sure but that's kinda the idea yes.
Hi sir!! can I use a blender instead of a food processor? we don't have a food processor
Yes, sure
@@HanbitCho Hi! I made it few hours ago in a blender and it tastes so good thank you!I used cashew and I'll use it for a cake💕
Hello chef!! My praline was a bit bitter. Is there any way I can fix that?
Yeah, I'm pretty sure it's because the caramel went too far. (You've burnt the sugar too far)
@@HanbitCho Oh right! Thank you chef. Also, is there a specific temperature to which we have to keep the melted sugar on heat, or do we have to rely on our instinct for that?
@@anishakhurana5002 You'll want to heat the sugar between 112C and 116C for pralines.
hi! i tried making using the dry method but after blending, the colour is not as brown as yours. May I know what i did wrong? it still taste delicious though
yeah burn the caramel for a bit longer!
Hi chef what it is the brand of grinder please
it's a Korean one!
Before adding the hazelnut, I must turn off the heat or not. Thank you.
it's up to you. i leave it on!
@@HanbitCho Thank you.
Hello Chef..
Why when after processing very quite some time the praline still feels the sugar … I am sure this is not what we want!!right
Do you thinkI have to pulverize a bit the sugar before caramelizo g it? Thks
yeah you do need a goo strong blender!
Can I use hazelnuts (with skin on) for this recipe?
Yes, absolutely
Where and how do I get the food processor you’re using. I’ve been making my own praline for a year plus now using first, Bear food processor to grind before transferring to a Kenwood food processor to liquidate them but not quite happy with the texture. I’d really be happy to get my hands on the food processor you’re using. It’ll be a great help 👍🏻
oh I use a Korean brand called Hanil. I don't think you can buy it outside Korea!
please tell me can i make praline and incorporate it into dark chocolate mousse and then use this in babka?:D i really need an answer man and btw keep making videos youre great!
yeah I think it'll work!
@@HanbitCho so... theres actually no problem in cooking a mousse right? :D
Hi dear Chef Hanbit, may I know the food processor model name you're using? I'm looking for new food processor. Thank you!
right. take a look at my latest hazelnut praline video! i've written it there.
Hi Chef! may i know what will happen if we blend caramelised hazelnut while its still hot?
Your blender would probably break down...
I believe a Thermomix will be able to blend the caramelised hazelnut while it is hot since it allows you to cook in it. What do you think Chef ?
@@beaerconwald6745 yep I agree. it'll work.
•hi chef's can u bake Hazelnuts cak..pls ks
yeah
Hello. Could you please share a model and brand of your food processor?! Thanks
oh it's a Korean one.
Hi Hambit, may I toast the nuts on the stove? If so, how long, how I would notice they’re done?
yeah you can!
Bonjour Monsieur. I would ask your refexion about "praliné" which is a French recipe. Do you know the origin of it ? It is very funny and the name too, I can explain you if you want.
But my question is about the texture of the result . I have two "broyeuses" which grind the seeds very well and the result is by far much better than from " blender". There is a great difference between the both.
At home, it is impossible to have this kind of machins...nevertheless, may be....I wonder if the kitchenaid tool for making macaronis could not be available for better texture of praliné...because this tool looks like my "broyeuses". Could you try this tool after grinding in the blender? and see the result. I cannot try...I am in retirement. Greetings from France. Bien cordialement à vous.
yeah
Hello,Mr Hanbit. Where Can I purchase those food processor pls tq
ah it's a korean one.
@@HanbitCho mind share pls what’s is the brand? And where to buy tq
What kind of food processor is recommended for making the paste out of just the caramelized nuts? How many rotations should they have and how strong (watt) should the motor be? Would a small standing food processor like KitchenAid 5KFC3516EER would/could do the Job? Thx in advance...
a strong food processor would be good!
@@HanbitCho thank you !!
Don't you think if putting a pinch of salt in that hazelnut paste will enrich the flavor?
Agree!
Um, how does one know if the hazelnut is toasted properly? I got some raw hazelnut before and toasted it before i blend it roughly for my brownies. It got funky taste(?). It be great if you could drop some tips on roasting type of nuts 🙂
P/s : Hazelnut pralline + chocolate cream/dark choco = Nutella(?) XD
theoretically hazelnut praline + chocolate = nutella. yep.
I'll upload a video on homemade nutella later.
just toast the hazelnut just before it starts to show black bits (burnt). usually if you toast it for 10m at 160 degrees celsius it should be fine!
@@HanbitCho Oh, thank you for the tips and I will be looking forward for the nutella homemade video! 😊
I think it needs a lot of experience to make the caramel turn out right… my first try was ok, but I just added the nuts into the brown caramel and after stiring a few times I directly dropped it down to let it cool…. It tastes very good but somewhat a bit too strong…. On my second try I added the nuts when the sugar turns light brown and I kept stiring… but in the end it took a long time to make the sugar liquid again and during that process I was very afraid to burn the caramel so I dropped it on the desk while there have been sugar clusters within the caramel… I am not sure what I did wrong…. But I definitely ain’t want to burn it…. There also have been a few cm of sugar stuck on the side of the pot that I couldn’t make liquid again…
yeah it does require experience!
@@HanbitCho it turned out to be quiet nice :-) after blending the caramel nuts to a liquid paste it tastes reeeealy deliceous… but it’s crazy how the volume decreased after blending… After using a hand blender the volume has been 3 times of the final paste with a standing blender
Hi Chef, would like to ask hazelnut praline and hazelnut paste are the same things?
nope. different.
Can you say the mark of food processor?
yeah korean one. hanil
영상 잘 보고 있습니다.
혹 마카다미아도 가능할까요?
아 견과류는 전부 가능한데 한번도 해본적은 없어요! 마카다미아로 만들면 향이 얼마나 날지 궁금하기는하네요.
hi, is ur stove heat still on when you add the hazelnut?
yep.
Do you have to blend them? Or can you just use it as a slab of caramel nuts
Yeah you need to blend them.
Please What is the brand of the processor
it's a Korean one!
Hi! Can i use grounded hazelnut instead?
nope!
can I use macadamia? but should I still roast the macadamia first?
I never tried with macadamia but if you do use it yeah you would need to roast it.
Hiya! which food processor do you use/prefer? and stand mixer? Many thanks!
i use a korean one.
@@HanbitCho which brand? are they not available worldwide?
Thanks for sharing,dont you ever add any kind of oil?
Nope I don't for hazelnut praline.
Oil exudes naturally from the hearty nuts. It's all in the processing timing. Try processing peanuts for 10 minutes or more with 2 tbsps to obtain %100 natural peanut butter.
Hello chef! Can I freeze the praline? Thank you
oh no need! it stores fine in the fridge!
The problem is that you need a very strong food processor! It’s not as easy as it seems! Wonderful however and not available to buy in all countries.
yep!
Just tried making pistachio praline but it was so difficult to blend >
you don't usually add oil to pistachio praline - you do for black sesame praline though. pistachio contains enough oil - I think it would be an issue with the blender? You need a strong blender to blend it smooth. But if you wish you can add a bit of non-aromatic oil like grapeseed/sunflower oil.
yea it’s probably the blender not strong enough hahaha it’s just an ordinary blender, may I know which blender is this you’re using in the video ? ^^
@@BellaSwan990820 oh i use a korean brand called hanil!
U look like a Korean actor😀
haha thanks.
What is the name of the food processor
it's a Korean one.
Hi!!!! Can I do the same with pistachios?
yep.
Hey chef
I want to pipe this praline ,
Is there any way to thicken it after blending?
Thanks
nope. that's the final texture.
@@HanbitCho You know what chef I tried it and for piping I mixed it with Cream
Your Recipe is perfect
The results were awesome for even a first timer like me
Thank you so much 🙂