Full complete recipe of Hazelnut Praliné | Pastry 101 | So useful to know
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- Опубликовано: 5 фев 2025
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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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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
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Mr. Hanbit you are something else! this isnt a how to, its a masterclass in praline! ok some might say i exaggerate but me being a cullinary school graduate, i felt as if i was in the workshop again! Thank you, i love your channel. Your videos and tutorials are of top quality! Greetings from Greece!
hello!
i like this guys demeanor. instantly likeable
thanks!
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!
Since I have the roasted hazelnuts already , I used the 2nd method which is so easy ! Thanks chef !!
I made this today using the wet caramel method. It is absolutely divine. Thank you Chef!
Wat brand grinder U used? TIA
@@AQUANOMYI used a Kitchen Aid but took many breaks scraping down the sides and testing the temperature of the paste to ensure it didn’t exceed the temperature Chef Cho mentioned in the description box.
@ Thanks for replying mate. Is it a KD food processor or a hand blender with a food processor accessory? I got Bamix and not sure if of the food processor accessory is suitable to make praline.
@@AQUANOMY NP. It’s a Kitchen Aid food processor. It’s just a dedicated food processor.
@@littleriles Thank you so much for sharing.
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.
Love the details in a simple but not boring way 🎉😮
Thank you
You’re welcome 😊
Yay! I can't wait for the recipes using hazelnut praline! Thank you chef for sharing your wonderful comprehensive recipes.
Hope you enjoy
I'm a chocolatier, and even though I know the process for making praline, I've never actually done it before. I have a need for it, so I came looking and found your video. I haven't finished the video yet, and I am already impressed that you've shown me that you have a dry method as well, AND you have a black sesame one. Thanks so much for pointing that out right away, it instantly made me know I was gonna go look for them too! 감사합니다
hello!
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!
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.
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 😊
this has to be my new favorite channel!
thanks!
Just made it with method 2 of your recipe ! It’s perfect ! The only thing is I got a bit nervous when it looked a bit dry during blending so I added a little avocado oil 😅 so it came out a bit more running . I should be more patient .
Yes please, can't wait for the new Nutella recipie!!!!
Coming soon!
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!
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
Omg, that's Gorgeous !!
I'm absolutely addicted to this amazing channel ❤❤❤
Thank you Chef
You're the Best 👑
Glad you enjoy it!
Dfded⁴4⁴
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!
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.
Paylaşımlarınız harika, alt yazı olmalıydı, çevirebilirdim. Yine de mutluyum. Teşekkür ederim.
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
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!
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!
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!
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!
wow! I've learned so much in this video. SO excited to make this myself! Thank you for sharing thsoe 2 methods!
I'm so glad!
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!
This is a better video than the other one! You should link this one to your nutella vid. That's what made me search and finally found this second vid.
thanks
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.
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!
Please do an opera cake recipe! Love your videos so much💕💕💕
thanks!
Tbh I'm afraid I love your smile even more than the content itself
lol
I have just discovered your channel and I'M IN! subscribed and ready for more videos.
Awesome! Thank you!
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!
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!
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!
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!
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.
Wonderful. Thanks for sharing your wonderful recipes.
Glad you like them!
Je viens de découvrir votre chaîne j’adore quel Grand chef 🙌un grand merci de partager votre savoir avec nous 💫
merci!
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!
Hai my favorite chef.. hope you always healthy .. thanks for sharing
thanks!
Wow! I’m empress and what a useful recipe! Thank you chef!
Glad you enjoyed it!
This channel has taught alot
nice!
Such nice and clear explanation. Thank you. I'll try this! :)
thanks!
Hi chef, thanks so much for the great recipes and tutorials! When I used the wet method, it looked just like yours except at the end - half of the pistachios looked like they were still coated in a dry sugar and the rest that has melted looked like they were starting to burn. End result was not liquidy at all - when I spread it on my silicone mat, the nuts were solid coated in sugar, but not liquid caramel. Any advice?
oh you need to mix them well while doing it.
Now this is heaven!!!
Can't wait for Nutella!!! 😋😋😋
yep!
I love your recipes! Just you 100%. 감사합니다❤
thanks.
This is super helpful ❤thanks a lot!
You're so welcome!
Love it! Hanbit, it is very helpful.
Glad it was helpful!
Hello hanbit, I hope your day is amazing
You too!
You are perfection!❤
Wow, thank you!
Love your every video! So clear and detailed !!! Please consider demonstrate us how to make Canale 🙏🏻
Thank you!
Excellent tutorial as always. I was told that the infrared thermometers only measure temperature of the surface? Not sure 🤔🥰
yeah but it still works.
thank you for the useful recipe
Thanks for liking
Pralines i is the best decision for the rest because pecan is the way no matter how you say Pralines delicious in recipes that make you feel good and sharing is always good. Once you've had some vanilla ice cream mixture of Pralines and Cream, then you should know what I mean. Love at first bite. So much better night after......I have to say thank you for sharing your
V
I
D
E
O
PRALINES
nice
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 😊
U R THE BEST!!!!❤️
thanks!
Thank you, chef ❤️
I’d like to know about gianduja recipe too 🥰
right!
I learned a lot thanks Chef!! 👌👌👌
My pleasure
Wow. Well explained
Thanks for the good recipe 🍯🌰
Haha the video is just online and you say its well explained
My pleasure 😊
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.
I am not a big fan of Nutella, but thanks for your skillful tips! Any chance maybe a Mont Blanc in the future?
yep!
I can't wait your Nutella recipe !!!
yay!
You speak English very well! 🙂 More vlogs please 👏👏👏
thanks
@@HanbitCho choux pastries next please
Awesome as usual chef 🌹
thanks!
This is an excellent video! 🌰
Glad you enjoyed it
Hi Chef! Wanted to ask whether there's actually a reasoning behind crystallising the sugar then caramelizing it again, is it just to help with the toasting of the nuts or there's other reasoning behind it? Cause I was thinking whether I could just make a wet caramel and toss in some toasted nuts after it has caramelized 🤔🤔
Also love your content! I've wanted to make my own hazelnut paste for a while now but your video actually pushed me to try it out and it's cooling down right now and smells amazing 😂❤️
it gives more time to actually roast the hazelnut with the sugar on the stove! more roasting - the better it tastes!
@@HanbitCho I see, thank you Chef! Looking forward to more videos! 🥳 Truly learning a lot from your channel
Superb! Cannot wait for the Nutella
yay!
Been watching yours and “Jac in NewYork” channel. Like! ❤️
Awesome! Thank you!
This chanel help me so much 😁
Thank You , your video is so good,
Welcome 😊
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..
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 😊
Heeyy can i make this on my standard kitchen mixer ? I love your channel ❤️❤️❤️❤️
hmm if your kitchen mixer is powerful enough, then yes.
You are really amazing Chef! Thank you
My pleasure 😊
this was SO hard omg i hope its worth it. also, do yall have any tips how to clean the leftover sugar in the pot?
hello!
Yeayyy thanks chef 🤍🌻
Hope you enjoy
Very well explained and taught !:) thanks
Glad it was helpful!
Fantastic as always Chef. Could you please tell me the brand of your blender. I have searched everywhere and cant find any that matches yours. Thank you ever so much. Francine from Mauritius
Thanks!
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 hope you make video about cannoli Mr. Cho. Thank you so much
ok!
This could be an amazing tart filling
you can put in as a layer in tarts yep.
Thank you so much for the video and easy-to-follow recipe! I have a question regarding the blending part. How long does it take approximately for the caramelised nuts to turn into paste? Also could a less powerful food processor achieve the same result? I am not sure if my food processor is powerful enough to turn the nuts into paste in one go and I really don't want to end up with a sugary hazelnut dust. Can I make the paste even if my food processor is not that powerful by dividing the blending process in multiple steps so as to avoid the processor overheating and burning?
oh it really depends on the machine!
Omg new Nutella recipe soon
Very soon!
Pretty good recipe 😁 👍
Thank you 😋
Your videos are amazing. Please share a Paris Brest video
Thank you! Will do!
Thank u chef ❤️. I am subscribed now
Thanks and welcome
좋은 영상과 레시피 감사합니다~😊👍
네 감사합니다.
Thank you so much for this!
You're so welcome!
Woow very goood👍
Thank you! Cheers!
Love it Love it !! I think I fell in Love with Youuuuuu..r Cooking videos....Hahaha....
One more question: Have you train in France?
Yes I have
Clear and concise, looks delicious as always.....thank you! :-)
My pleasure 😊
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!
Auto subscribe , your recipe is amaxing
Thank you so much 😊
Very helpful, thanks
Glad it was helpful!
Thank you for sharing the hazelnut praline. Would it be better to use the dry or wet method for cashew nut and peanut?
wouldn't matter