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!
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
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!
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 💓
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!
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
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.
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.
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!
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.
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 😄
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!
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😋
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! 😂
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!
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!
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!
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
Pralines i is the best decision for the rest because pecan is the way no matter how you say Pralines delicious in recipes that make you feel good and sharing is always good. Once you've had some vanilla ice cream mixture of Pralines and Cream, then you should know what I mean. Love at first bite. So much better night after......I have to say thank you for sharing your V I D E O PRALINES
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 😂❤️
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?🙏🙏
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?
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???
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?
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?
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?
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...
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!
hello!
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 😩
Wow, thank you!
i like this guys demeanor. instantly likeable
thanks!
Yay! I can't wait for the recipes using hazelnut praline! Thank you chef for sharing your wonderful comprehensive recipes.
Hope you enjoy
Yes please, can't wait for the new Nutella recipie!!!!
Coming soon!
Love the details in a simple but not boring way 🎉😮
Thank you
You’re welcome 😊
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
hello!
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!
You are so welcome!
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.
thanks
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 💓
My pleasure 😊
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!
thanks.
Omg, that's Gorgeous !!
I'm absolutely addicted to this amazing channel ❤❤❤
Thank you Chef
You're the Best 👑
Glad you enjoy it!
Dfded⁴4⁴
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
thanks.
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.
thank you!
Por fsbor no entiendo inglés pongan en español por fabor
this has to be my new favorite channel!
thanks!
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.
this works for some high-end domestic blenders! just blend it, wait a bit then blend it again.
wow! I've learned so much in this video. SO excited to make this myself! Thank you for sharing thsoe 2 methods!
I'm so glad!
Paylaşımlarınız harika, alt yazı olmalıydı, çevirebilirdim. Yine de mutluyum. Teşekkür ederim.
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!
good suggestion!
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
cool.
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.
Awesome, thank you!
Hanbit you are a scientist too. Thanks for the beautiful recipe. I read sat fat in some pastes and thus would prefer making it.
thanks
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 🤗🤗❤️
great to hear!
Hai my favorite chef.. hope you always healthy .. thanks for sharing
thanks!
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.
Sounds great!
Tbh I'm afraid I love your smile even more than the content itself
lol
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. 😋😋😋😋
haha nice! wait for the nutella!
Wonderful. Thanks for sharing your wonderful recipes.
Glad you like them!
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! ❤
thanks
Love your every video! It’s very detail but easy enough to follow and understand. Thank you for your hard work, chef! 👍👍
Thank you very much!
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 😄
Thanks for subbing!
I have just discovered your channel and I'M IN! subscribed and ready for more videos.
Awesome! Thank you!
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.
You are so welcome!
Please do an opera cake recipe! Love your videos so much💕💕💕
thanks!
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! 😊
thanks!
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!
thanks!
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.
thanks.
Wow. Look forward to your forth coming videos. I have become your student. Following all your videos and trying them out one by one.
Awesome, thank you!
Thank you, chef ❤️
I’d like to know about gianduja recipe too 🥰
right!
Wow! I’m empress and what a useful recipe! Thank you chef!
Glad you enjoyed it!
Je viens de découvrir votre chaîne j’adore quel Grand chef 🙌un grand merci de partager votre savoir avec nous 💫
merci!
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😋
Sounds great!
Now this is heaven!!!
Can't wait for Nutella!!! 😋😋😋
yep!
Love your every video! So clear and detailed !!! Please consider demonstrate us how to make Canale 🙏🏻
Thank you!
This channel has taught alot
nice!
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! 😂
great!
Such nice and clear explanation. Thank you. I'll try this! :)
thanks!
Wow. Well explained
Thanks for the good recipe 🍯🌰
Haha the video is just online and you say its well explained
My pleasure 😊
Hello hanbit, I hope your day is amazing
You too!
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!
thanks!
I am not a big fan of Nutella, but thanks for your skillful tips! Any chance maybe a Mont Blanc in the future?
yep!
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!
My pleasure 😊
I can't wait your Nutella recipe !!!
yay!
I love your recipes! Just you 100%. 감사합니다❤
thanks.
Love it! Hanbit, it is very helpful.
Glad it was helpful!
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!
haha right!
I hope you make video about cannoli Mr. Cho. Thank you so much
ok!
This could be an amazing tart filling
you can put in as a layer in tarts yep.
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
yeah it's usually ok for a month.
You speak English very well! 🙂 More vlogs please 👏👏👏
thanks
@@HanbitCho choux pastries next please
Pralines i is the best decision for the rest because pecan is the way no matter how you say Pralines delicious in recipes that make you feel good and sharing is always good. Once you've had some vanilla ice cream mixture of Pralines and Cream, then you should know what I mean. Love at first bite. So much better night after......I have to say thank you for sharing your
V
I
D
E
O
PRALINES
nice
Excellent tutorial as always. I was told that the infrared thermometers only measure temperature of the surface? Not sure 🤔🥰
yeah but it still works.
Superb! Cannot wait for the Nutella
yay!
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 😂❤️
it gives more time to actually roast the hazelnut with the sugar on the stove! more roasting - the better it tastes!
@@HanbitCho I see, thank you Chef! Looking forward to more videos! 🥳 Truly learning a lot from your channel
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?🙏🙏
Thank you so much 😊
Your videos are amazing. Please share a Paris Brest video
Thank you! Will do!
Clear and concise, looks delicious as always.....thank you! :-)
My pleasure 😊
This is super helpful ❤thanks a lot!
You're so welcome!
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?
hello!
thank you for the useful recipe
Thanks for liking
Been watching yours and “Jac in NewYork” channel. Like! ❤️
Awesome! Thank you!
Heeyy can i make this on my standard kitchen mixer ? I love your channel ❤️❤️❤️❤️
hmm if your kitchen mixer is powerful enough, then yes.
You are really amazing Chef! Thank you
My pleasure 😊
Hello I'm your new subscriber from SYDNEY AUSTRALIA 🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇧🇫
Thanks for subbing!
Very well explained and taught !:) thanks
Glad it was helpful!
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?
oh hmm not sure..
I learned a lot thanks Chef!! 👌👌👌
My pleasure
Omg new Nutella recipe soon
Very soon!
You are perfection!❤
Wow, thank you!
Can you please do a video for a hazelnut dark chocolate ganache cake/ that’s my favourite
right!
Fantabulous!!! Hazelnuts praline.
Hi Chef, can u teach us how to make Korean famous brand bbc cheese balls. It looks delicious & delectable.
Great suggestion!
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???
yeah!
Thank You , your video is so good,
Welcome 😊
Love it Love it !! I think I fell in Love with Youuuuuu..r Cooking videos....Hahaha....
One more question: Have you train in France?
Yes I have
This chanel help me so much 😁
Sería mucho pedirle que sus videos tuvieran subtítulos, muchas gracias por sus enseñanzas
thanks!
Awesome as usual chef 🌹
thanks!
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?
in the description
Yeayyy thanks chef 🤍🌻
Hope you enjoy
This is an excellent video! 🌰
Glad you enjoyed it
Thank you so much for this!
You're so welcome!
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?
oh you need to mix them well while doing it.
U R THE BEST!!!!❤️
thanks!
좋은 영상과 레시피 감사합니다~😊👍
네 감사합니다.
Very helpful, thanks
Glad it was helpful!
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?
oh yeah the food processor - i just put the amazon link in the descriptions. scroll all the way down.
@@HanbitCho thank you! u r amazing :) Consider doing a vid on pistachio ganache if u can :)
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?
not sure!
Thank you for sharing the hazelnut praline. Would it be better to use the dry or wet method for cashew nut and peanut?
wouldn't matter
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...
아, 이거 한일 제품입니다~ 작은 용량의 분쇄기에요~옛날에 사서 요즘은 나오는지 모르겠어요.
Thank u chef ❤️. I am subscribed now
Thanks and welcome