Full complete recipe of Hazelnut Praliné | Pastry 101 | So useful to know

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For more online classes please visit: hanbitcho.com/course/
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

[@GoddessOfWhine]

Yay! I can't wait for the recipes using hazelnut praline! Thank you chef for sharing your wonderful comprehensive recipes.

[@HanbitCho]

Hope you enjoy

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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!

[@HanbitCho]

You are so welcome!

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Yes please, can't wait for the new Nutella recipie!!!!

[@HanbitCho]

Coming soon!

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I can't believe how much this channel has grown! I'm so excited for future recipes😋

[@HanbitCho]

Thank you so much!!

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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 😩

[@HanbitCho]

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Love your every video! It’s very detail but easy enough to follow and understand. Thank you for your hard work, chef! 👍👍

[@HanbitCho]

Thank you very much!

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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! 😊

[@HanbitCho]

thanks!

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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 💓

[@HanbitCho]

My pleasure 😊

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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!

[@HanbitCho]

good suggestion!

[@samueldesmond440]

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.

[@HanbitCho]

You are so welcome!

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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.

[@HanbitCho]

thank you!

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Por fsbor no entiendo inglés pongan en español por fabor

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Now this is heaven!!! Can't wait for Nutella!!! 😋😋😋

[@HanbitCho]

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Glad you like them!

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[@HanbitCho]

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[@HanbitCho]

Glad you enjoy it!

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[@HanbitCho]

Glad you enjoyed it!

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[@HanbitCho]

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[@HanbitCho]

Glad it was helpful!

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Love the details in a simple but not boring way 🎉😮 Thank you

[@HanbitCho]

You’re welcome 😊

[@foodogslove2588]

Clear and concise, looks delicious as always.....thank you! :-)

[@HanbitCho]

My pleasure 😊

[@bibolda]

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.

[@HanbitCho]

thanks.

[@Noracrush_]

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 🤗🤗❤️

[@HanbitCho]

great to hear!

[@prettybrowneyez3338]

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. 😋😋😋😋

[@HanbitCho]

haha nice! wait for the nutella!

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[@HanbitCho]

My pleasure 😊

[@paprikac1l4ntr0]

Thank you so much Chef 🙏🏻

[@HanbitCho]

My pleasure

[@florencet3734]

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.

[@HanbitCho]

Sounds great!

[@berserkirclaws107]

I can't wait your Nutella recipe !!!

[@HanbitCho]

yay!

[@maryamkhadijah8228]

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😋

[@HanbitCho]

Sounds great!

[@braikiman1655]

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

[@HanbitCho]

thanks.

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Paylaşımlarınız harika, alt yazı olmalıydı, çevirebilirdim. Yine de mutluyum. Teşekkür ederim.

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[@HanbitCho]

Awesome, thank you!

[@norebickmolina1107]

wow! I've learned so much in this video. SO excited to make this myself! Thank you for sharing thsoe 2 methods!

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I'm so glad!

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[@HanbitCho]

You're so welcome!

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[@HanbitCho]

My pleasure

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[@HanbitCho]

Glad it was helpful!

[@judemagee9478]

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

[@HanbitCho]

cool.

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thanks!

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thank you for the useful recipe

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So helpful! Thank you,

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Glad it was helpful!

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[@HanbitCho]

Hope you enjoy

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That is so great 🥰

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[@HanbitCho]

thanks!

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Pretty good recipe 😁 👍

[@HanbitCho]

Thank you 😋

[@tihomirhaluzan7917]

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! 😂

[@HanbitCho]

great!

[@artismocreations2589]

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 😄

[@HanbitCho]

Thanks for subbing!

[@jasonp2906]

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.

[@HanbitCho]

this works for some high-end domestic blenders! just blend it, wait a bit then blend it again.

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Thank You , your video is so good,

[@HanbitCho]

Welcome 😊

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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! ❤

[@HanbitCho]

thanks

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Hanbit you are a scientist too. Thanks for the beautiful recipe. I read sat fat in some pastes and thus would prefer making it.

[@HanbitCho]

thanks

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[@HanbitCho]

My pleasure 😊

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[@HanbitCho]

Very soon!

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This could be an amazing tart filling

[@HanbitCho]

you can put in as a layer in tarts yep.

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❤ thank you !!!!

[@HanbitCho]

You are so welcome!

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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!

[@HanbitCho]

My pleasure 😊

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[@HanbitCho]

You too!

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[@HanbitCho]

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[@HanbitCho]

Thanks and welcome

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[@HanbitCho]

right!

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Awesome! Thank you!

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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!

[@HanbitCho]

haha right!

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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!

[@HanbitCho]

thanks!

[@Siudin220]

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!

[@HanbitCho]

thanks.

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Auto subscribe , your recipe is amaxing

[@HanbitCho]

Thank you so much 😊

[@user-qh1ut9mx7k]

수고했어요😄

[@HanbitCho]

감사합니다.

[@user-gy3iv6kj4l]

수고하셨습니다 도움이많이되어요

[@HanbitCho]

감사합니다.

[@ng_manda]

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! 😉

[@HanbitCho]

Great suggestion!

[@chonaculala2262]

Very good

[@HanbitCho]

Thanks

[@yukjochea4880]

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?🙏🙏

[@HanbitCho]

Thank you so much 😊

[@SergioPabla]

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

[@HanbitCho]

yeah it's usually ok for a month.

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[@HanbitCho]

Awesome, thank you!

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Thankyou

[@HanbitCho]

Thanks!

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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?

[@HanbitCho]

oh hmm not sure..

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Heeyy can i make this on my standard kitchen mixer ? I love your channel ❤️❤️❤️❤️

[@HanbitCho]

hmm if your kitchen mixer is powerful enough, then yes.

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Sería mucho pedirle que sus videos tuvieran subtítulos, muchas gracias por sus enseñanzas

[@HanbitCho]

thanks!

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You speak English very well! 🙂 More vlogs please 👏👏👏

[@HanbitCho]

thanks

[@mariamish8988]

@@HanbitCho choux pastries next please

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Your videos are amazing. Please share a Paris Brest video

[@HanbitCho]

Thank you! Will do!

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I am not a big fan of Nutella, but thanks for your skillful tips! Any chance maybe a Mont Blanc in the future?

[@HanbitCho]

yep!

[@cquapatisserie7382]

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?

[@HanbitCho]

oh yeah the food processor - i just put the amazon link in the descriptions. scroll all the way down.

[@cquapatisserie7382]

@@HanbitCho thank you! u r amazing :) Consider doing a vid on pistachio ganache if u can :)