Full complete recipe of Hazelnut Praliné | Pastry 101 | So useful to know скачать в хорошем качестве

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

★Online Classes★ For more online classes please visit: https://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) --------------------------------------------------- ★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 ★SUBSCRIBE to my Channel★    / @hanbitcho   ★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. ★Instagram★   / sugarlane.korea   ★Online Classes★ For more online classes please visit: https://sugarlane.kr/english ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #hazelnutpraline #praline #hazelnutpaste #sugarlane #조한빛 #슈가레인