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

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 (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://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: https://amzn.to/3zwAHu4
Zester: Microplane (https://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

Видео Full complete recipe of Hazelnut Praliné | Pastry 101 | So useful to know канала Hanbit Cho