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

[@edge6441]

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!

[@HanbitCho]

hello!

[@hobnobs1550]

i like this guys demeanor. instantly likeable

[@HanbitCho]

thanks!

[@nickho7584]

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]

Wow, thank you!

[@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

[@aljaff6348]

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

[@HanbitCho]

You’re welcome 😊

[@hinas_for_life]

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

[@HanbitCho]

Coming soon!

[@yulan0921]

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!

[@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.

[@squish6692]

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 😊

[@shadetreechocolatestudio]

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

[@HanbitCho]

hello!

[@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.

[@alex931022]

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!

[@Zoe05Dorado232]

Por fsbor no entiendo inglés pongan en español por fabor

[@MiKa-bz2xg]

Omg, that's Gorgeous !! I'm absolutely addicted to this amazing channel ❤❤❤ Thank you Chef You're the Best 👑

[@HanbitCho]

Glad you enjoy it!

[@giulianoabing1480]

Dfded⁴4⁴

[@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.

[@justwondering2442]

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.

[@HanbitCho]

Awesome, thank you!

[@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.

[@natalieehee]

this has to be my new favorite channel!

[@HanbitCho]

thanks!

[@lizmagallanes5705]

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!

[@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!

[@rasbijalpatel310]

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

[@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!

[@olcay174]

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

[@juliemeyer1968]

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

[@somerandombede]

Tbh I'm afraid I love your smile even more than the content itself

[@HanbitCho]

lol

[@niladriist]

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!

[@HanbitCho]

thanks!

[@AuntLALA]

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.

[@HanbitCho]

thanks

[@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!

[@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.

[@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!

[@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!

[@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!

[@risatithedaryanti9771]

Hai my favorite chef.. hope you always healthy .. thanks for sharing

[@HanbitCho]

thanks!

[@norebickmolina1107]

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

[@HanbitCho]

I'm so glad!

[@petermendoza7256]

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!

[@aisha.h4637]

I have just discovered your channel and I'M IN! subscribed and ready for more videos.

[@HanbitCho]

Awesome! Thank you!

[@nessaw6201]

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!

[@emilyww2165]

Please do an opera cake recipe! Love your videos so much💕💕💕

[@HanbitCho]

thanks!

[@seoyoonchoi5334]

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!

[@damixiaomi9520]

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!

[@zenaidalush8201]

Wonderful. Thanks for sharing your wonderful recipes.

[@HanbitCho]

Glad you like them!

[@bonusjdp7998]

Thank you, chef ❤️ I’d like to know about gianduja recipe too 🥰

[@HanbitCho]

right!

[@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.

[@LeonardoAlves-vj8kl]

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!

[@danoul5881]

Je viens de découvrir votre chaîne j’adore quel Grand chef 🙌un grand merci de partager votre savoir avec nous 💫

[@HanbitCho]

merci!

[@shihyushieh5425]

Wow. Look forward to your forth coming videos. I have become your student. Following all your videos and trying them out one by one.

[@HanbitCho]

Awesome, thank you!

[@sashawei9423]

Love your every video! So clear and detailed !!! Please consider demonstrate us how to make Canale 🙏🏻

[@HanbitCho]

Thank you!

[@lizikkolyadko]

I love your recipes! Just you 100%. 감사합니다❤

[@HanbitCho]

thanks.

[@itsjustme1211]

Excellent tutorial as always. I was told that the infrared thermometers only measure temperature of the surface? Not sure 🤔🥰

[@HanbitCho]

yeah but it still works.

[@azizayasmin8185]

Wow! I’m empress and what a useful recipe! Thank you chef!

[@HanbitCho]

Glad you enjoyed it!

[@Yvonne.Ndoria]

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

[@HanbitCho]

yep!

[@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!

[@akampayasin3122]

This channel has taught alot

[@HanbitCho]

nice!

[@hellpca]

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..

[@francineward2763]

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

[@HanbitCho]

Thanks!

[@tonidqkova]

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?

[@HanbitCho]

hello!

[@curiousaurus05]

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???

[@HanbitCho]

yeah!

[@linhanyeong4186]

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 😂❤️

[@HanbitCho]

it gives more time to actually roast the hazelnut with the sugar on the stove! more roasting - the better it tastes!

[@linhanyeong4186]

@@HanbitCho I see, thank you Chef! Looking forward to more videos! 🥳 Truly learning a lot from your channel

[@anjazezlina2800]

Such nice and clear explanation. Thank you. I'll try this! :)

[@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 😊

[@helenosborne973]

Is that 180c as mine burnt much sooner. Also, can you use brown sugar and are the temps the same?

[@erensharon]

I wanna try to make this hazelnut praline using wet method, but is it okay if i use roasted hazelnut?

[@HanbitCho]

yeah!

[@saratugarba3394]

Hello chef Hanbit, I'm new here, and I really like your recipes. Im sorry I didn't see any measurements. Do your bowls have specific volumes?

[@HanbitCho]

in the description

[@ParwanaAshari]

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?

[@HanbitCho]

oh you need to mix them well while doing it.

[@patriciachew3658]

Thank you for sharing the hazelnut praline. Would it be better to use the dry or wet method for cashew nut and peanut?

[@HanbitCho]

wouldn't matter

[@mrssweetpotatoes]

It looks amazing! I was wondering if it is possible to use 0 calorie sugar instead when making this? Are there any adjustments I have to make if using 0 calorie sugar instead of regular sugar?

[@HanbitCho]

never tried.

[@zandramariewong1483]

I hope you make video about cannoli Mr. Cho. Thank you so much

[@HanbitCho]

ok!

[@dlmcnamara]

How do you skin the nuts without roasting them for the wet method?

[@pengu942]

Very great and informative video! I tried the wet recipe out as soon as I finished watching. However, my result of the praline is rather pasty and doesn't flow as smooth as yours. What could've caused that?

[@HanbitCho]

oh you need a good blender to blend it smooth.

[@pengu942]

@@HanbitCho I tried again today with another different blender and the result is much smoother and better! 🤩 I did added 2 tsp of sunflower oil to help it blend better and they turn out great😃👍 thank you so much for the recipe!

[@shuermarvin577]

Love it! Hanbit, it is very helpful.

[@HanbitCho]

Glad it was helpful!

[@marmelada118]

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?

[@HanbitCho]

oh it really depends on the machine!

[@leenicole995]

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 😊

[@bottippnorway3671]

Really hoping for an answer! So the next 2 desserts i will be making i want 2 types of pralines. Can i do this recipe for pumpkin seeds and black sesam seeds?

[@HanbitCho]

not sure!

[@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 :)

[@RbtOfficial-sz5nu]

Hello hanbit, I hope your day is amazing

[@HanbitCho]

You too!

[@noorulthaslima4391]

Is there any other way we can indicate the temp. Without using a thermometer

[@HanbitCho]

nope.

[@cassiejohnson9148]

Can you please do a video for a hazelnut dark chocolate ganache cake/ that’s my favourite

[@HanbitCho]

right!

[@angiech9563]

Hi Chef! Thank you for ur detailed instructions, as always! May I know roughly how much praline paste this recipe yields? Thank you!

[@HanbitCho]

close to what's written in the recipe!

[@stacys8294]

Once refrigerated, will this hazelnut praline harden enough to be used as the center for a chocolate truffle? Thank you!

[@HanbitCho]

nah it won't harden. it's runny.

[@berserkirclaws107]

I can't wait your Nutella recipe !!!

[@HanbitCho]

yay!

[@ToHaegeum]

Wow. Well explained Thanks for the good recipe 🍯🌰

[@Noud-od5tx]

Haha the video is just online and you say its well explained

[@HanbitCho]

My pleasure 😊

[@medihakaya4593]

Watching this video second time. Could you please give name of the grinder or a link to purchase one? Thank you

[@HanbitCho]

i bought it in Korea!

[@jorgebustamante6540]

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

[@HanbitCho]

thanks!

[@user-cloudyrain]

안녕하세요! 영상 잘보고있습니다 강의도 열심히 듣고있는 수강생입니다~! 우연히 헤이즐넛프랄린을 검색하다가 영상에 들어왔는데 혹시 작은용량사이즈 푸드프로세서 어떤 제품인지알수있을까요😢? 집에 있는 용량이 큰 푸드프로세서가 있는데 거기에 갈아보니 견과류의 기름이 생긴후부터는 믹서날 밑에 들어가 갈리지가 않더라고요..저만 그런건지ㅜㅜ 긁어서 다시 돌려도 똑같아서 늘 덩어리가 있는 헤이즐넛프랄린이 된답니다...혹시 팁이 있을지 조심스레 댓글달아봅니다...

[@HanbitCho]

아, 이거 한일 제품입니다~ 작은 용량의 분쇄기에요~옛날에 사서 요즘은 나오는지 모르겠어요.

[@abdellahabbary4429]

Any good advice where can I buy a good commercial grinder thank you

[@NA-vh1ny]

This could be an amazing tart filling

[@HanbitCho]

you can put in as a layer in tarts yep.

[@themjlastimosachannel]

Can I make it with brown sugar?

[@HanbitCho]

i guess so.

[@lt9925]

Love it Love it !! I think I fell in Love with Youuuuuu..r Cooking videos....Hahaha.... One more question: Have you train in France?

[@HanbitCho]

Yes I have

[@Sassou__Ali]

Thank you so much for the recipe. I want to ask you that when it cooled it is not soft(spread) any more. What can i do?

[@HanbitCho]

huh?

[@arwa8306]

Do i have to peal of the skin of the hazelnut? If yes do i peal it by roasting it in the oven for a but and rubbing it with a kitchen towl right?

[@HanbitCho]

oh that's up to you - it affects the colour.

[@ginnyc6391]

Hi hanbit do I use castor sugar or rough sugar works fine too ?

[@ginnyc6391]

Also, I'm waiting for your Nutella sauce too as you mentioned in this video :)

[@HanbitCho]

any would be fine.

[@HanbitCho]

it's already there!

[@erictan4883]

Fantabulous!!! Hazelnuts praline. Hi Chef, can u teach us how to make Korean famous brand bbc cheese balls. It looks delicious & delectable.

[@HanbitCho]

Great suggestion!

[@gabrielagheorghiu5331]

I used to buy this type of praline, thanks to your recipe I will make it myself. I would like to use it as a ganache into bonbons. Do you have any recommendations? And also shelf life in the bonbons? Thank you for sharing!

[@HanbitCho]

oh hmm i think you can use praline in ganache for bonbons but i'm not an expert with bonbons...

[@gabrielagheorghiu5331]

@@HanbitCho It's ok. Thank you and I'm keep following you. 😊

[@nourmoussa3752]

This is super helpful ❤thanks a lot!

[@HanbitCho]

You're so welcome!

[@jessievebe]

Should I take of the thin brown layer of skin that comes with the hazelnut?

[@HanbitCho]

no need

[@arwa8306]

I tried it! I had a little problem i used the wet caramel method and after heating the suger and water together I waited for them to be at 114°c and while waiting the suger tuned brown but i Continued making it , and it looked good after i granted it but its lighter

[@HanbitCho]

great job!

[@cgncn4369]

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.

[@ayushmehta1112]

Thank you so much Chef for such a detailed tutorial 🙌 Chef how can we use this to make a hazel nut praline ganache ?

[@HanbitCho]

yeah you can add a bit of this when making it!

[@ayushmehta1112]

@@HanbitCho Noted ! Thank you Chef 😊 If possible please make a video on that as well as to how much can we add into the ganache without changing its consistency

[@Specialcakes1]

Your videos are amazing. Please share a Paris Brest video

[@HanbitCho]

Thank you! Will do!

[@Lemra]

Hi dear hanbit. Did i miss the gram information on video? Can you tell me pls how many grams of sugar and hazelnut for the 2nd method. Hugs*

[@HanbitCho]

In the description

[@azerosblank5036]

May I have a rough gauge on how long the entire cooking process (excluding the cooling/blending section) was for the Wet Caramel Method (Method 1)?

[@HanbitCho]

takes like 15mins

[@azerosblank5036]

@@HanbitCho Gotcha. Thanks!

[@azerosblank5036]

@@HanbitCho So I've tried the Wet Caramel Method (Method 1). It does takes around 15 minutes (+/-). But my end product (praline) ended tasting a fair bit 'toasty'. Is the praline supposed to taste like that? Or do you reckon I might've somehow burnt it? *Edit: Never mind. It tasted great! The toasty/burnt smell/taste faded after a couple of days in the refrigerator.

[@darlenepindao6089]

I learned a lot thanks Chef!! 👌👌👌

[@HanbitCho]

My pleasure