Handmade Black Sesame Praline | Pastry 101 | Amazing flavour

★Online Classes★
For more online classes please visit: hanbitcho.com/course/
Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame. It's extremely intense in flavour and yes, it looks intense as well - pitch black. Unlike hazelnut/almond praline, black sesame praline isn't something that you can buy off-the-shelf. Thus, there's no shortcut and you need to make it yourself!
I use it in pretty much all my pastry products that includes black sesame - especially in black sesame Paris-brest!
★Ingredients★
Toasted Black Sesame 300g
Sugar 160g
Grapeseed oil 20g
★Steps★
1. Melt the sugar in a large saucepan.
2. Heat on medium-high heat while whisking/stirring the sugar.
3. As soon as you see that the sugar has melted and turned slightly brown in colour, add in the toasted black sesame.
4. Coat the black sesame completely with caramel.
5. Take it off the heat and cool completely.
6. Grind it in a food processor with the grapeseed oil until it turns to paste.
★Useful Tip★
When grinding the caramelised black sesame in the food processor, the friction inside the food processor will generate heat and it'll become hot! Try and keep the temperature of the paste below 60 degrees.
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially "vanilla milk".
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
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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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blog.naver.com/oasis8jd
#hanbitcho #sugarlane #조한빛 #슈가레인 #praline

[@HanbitCho]

The written "recipe + instructions" is in the description section so please take a look!

[@tanvisahu04]

I usually fast forward most of videos on KZbin but yours are very crisp + informative. Thank you for sharing your knowledge with all of us.

[@daisyhair2009]

Thank you Chef for your generosity by sharing great informative recipes. I highly appreciate it 🙏. I visited Seoul few times and fell in love with the sesame latte I tried there. I hope one day you can share with us a Korean sesame latte 😊. Thanks again and I wish your channel lots of success!

[@fennecfox8291]

I just tried making this praline and worked amazingly! Thank you for the recipe!!

[@gabiperez]

I just discovered this channel and I am in love!!! Fun, knowledgeable and oh, so delish!!! Thanks so much for sharing your knowledge.

[@Jenniemoscow]

I’ll give it a try. It is so different from the recipe that I’ve learnt. Yours is definitely professional. Hope it will be delicious for me and I can make more delicious desserts with it. Chef, could you make a cake or something else with this paste？thank you' love your job and you attitude

[@LittleMissScrapper]

Thank you! I’m so happy you started a KZbin channel! Have been following you on Instagram for a long time and have always wanted to try your online classes but they are always in Korean 😭 will definitely be making this!!!

[@tofujaimrsc]

Thanks Chef I’m a pastry student. Absolutely love your videos!

[@maymay-zv9ro]

Thank you chef for the wonderful black sesame praline with step by step instructions 🙏

[@sambrooks6213]

I’d love to see a video with you using this ingredient! It looks so delicious I just have no clue what recipe would go well with it.

[@mylesmiddleton4440]

Hi I’m Hanbit and I’m a pastry chef from Korea …… LIKE!

[@kpnaskolnakorn2526]

Thank you so much for your recipe and the instruction Chef! I have been trying to make the black sesame paste since I was in a pastry school because the paste is really hard to find in the area I live. I love your videos and all of your desserts look amazing.

[@elizabethleong5505]

I’m hoping to see this used in a black sesame eclair. I had one from sadaharu aoki’s years back in Paris and it was memorable 😄

[@CarubiChips]

This is one of those videos you can smell.... I'm definitely giving this a go!

[@nadyanathalia6944]

Just subscribed!! Your videos are informative, helpful and easy to understand for me. We may need have a paid class for this professional teaching and materials but we get free instead. Im so thankful to your channel for sharing it. You deserve more views and likes, really😭 Hwaiting!!!!

[@yuliafedchenko6117]

The best explanation ever! :) Thank you a lot for this recipe!

[@Minniescakery]

thank you for sharing !!

[@thelion6630]

Thank you! I’m going to try it :)

[@user-gy3iv6kj4l]

Wonderful!!

[@christinel5997]

Rooting for you Hanbit!