Dear Chef Rashida, I very much prefer the beauty that reside in the simplicity of this recipe. Most of the praline sauce/paste i've come across ask for heavy cream/milk and even vanilla essence. you're allowing the Hazelnut to be the sole star of this sauce/paste and less is more. I'm glad to have discovered you
This was a super straightforward video -- thank you very much for the instruction! I'd also like to add that you have such a beautiful smile; your face really lights up when you do :D
Chef, is it possible to make this with white choco? like a WHITE NUTELLA spread! Imagine: hazelnut, sugar, cocoa butter, powdered sugar, skimmed powdered milk, vanilla bean, salt...
I'm guessing it could be good to add hazelnut extract due to the milk neutralizing the nutty flavour. but yeah so many options although a true white version of nutella would be great in my kitchen
hello and thanks for your beautiful receipe! do you think i can you it for chocolate fountain??(i must add vegetable oil as well if i m gonna use it as chocolate fountain)
I'm going to make ice cream soon and I want it to be Praline flavored but I need some texture in it. Do you have any suggestions? Thanks in advance 😍❤️
The hazelnut will be ground into finer powder, and eventually it creates a crumbly ball. But keep the machine running because within just a few more minutes, the mixture will release enough oils that a creamy spread will begin to form and swirl. It’s just magic.
@@mrsbfaithfitnessfun thank you so much. I tried the recipe today, not sure where I went wrong. I didn't get a liquidy paste-like yours, but a very very thick paste.What should I do now?
@@ranchordas1 hey! I am not the woman in the recipe just sb who watched hers. But I have done it in the past. It could be due to temperatures. The warmer the ingredients, the runnier. Another thing could be that you didnt process it enough. You first get small pieces then a sand like consistency and theeeeen the smooth creamy stuff. So it could be that you didnt process ling enough for the hazelnuts to break up properly and release their natural oils. Just process longer. I dont think you can "overprocess" it as such. Hope that helps.
Amina Basha , you are right it doesn’t work quite well in a standard blender, but if you have a good food processor, try it , you may have a better luck.
Make sure there si no water closed by while you are blending, and your blender has to be very powerful. If it is too tick , add a little bit of neutral oil. Good luck.
Dear Chef Rashida,
I very much prefer the beauty that reside in the simplicity of this recipe. Most of the praline sauce/paste i've come across ask for heavy cream/milk and even vanilla essence. you're allowing the Hazelnut to be the sole star of this sauce/paste and less is more.
I'm glad to have discovered you
This is a classic French praline recipe, the American one is the one with added cream or milk
This was a super straightforward video -- thank you very much for the instruction!
I'd also like to add that you have such a beautiful smile; your face really lights up when you do :D
It’s best to blanch the bits before placing them in the oven. Helps to remove the skin on pretty much all
Ya, I love the smell of hazelnuts baking.
Mmm, I love stirring a spoon of this into some espresso then adding adding my steamed milk :)
I used 200g of hazelnut + 120g sugar + 1g salt , it came out perfectly ❤️❤️❤️❤️❤️❤️
الماء كم مقداره
Thanks dear Rachida for this amazing recipe ❤️ we need more videos like that 🍫
4:10 Why not stir the nuts into the caramel while it's still on the stove? Wouldn't that make it easier to get even coverage?
Wow 😮
May i substitute sugar with monkfruit sweetner?
Hi! It seems the link in the description is invalid. Any chance you could put the amount of ingredients used in the description box? Thank you!
i made it its delicious but there is crunchiness in every bite why ?
Does this taste like the cream inside kinder bueno
Very nice, thank you! Cheers from Brazil in S. Paulo!
Your a great chef and I'm so thankful you speak English!!! +Chef Rachida
Tamms, I am glad you have the appreciation for professional cooking in English hahaha.
@@Chefrachida hi can We make almond praline by replacing the hazelnuts?
@@namratadungrani6207 , you absolutely can use hazelnut.
Thank you for sharing your knowledge! I love how it’s so simple bravo 3alik!!!!
Very well explained. Love your videos.
Thank you so much for sharing with us Chef
Two perfect (and simple) recipes. very well explained ! Thank you!
Is it basically the inside of a bueno
Chef,
is it possible to make this with white choco? like a WHITE NUTELLA spread!
Imagine: hazelnut, sugar, cocoa butter, powdered sugar, skimmed powdered milk, vanilla bean, salt...
Sarah, you absolutely can make any version of Nutella using white or dark chocolate and any combination of nuts.
I'm guessing it could be good to add hazelnut extract due to the milk neutralizing the nutty flavour. but yeah so many options although a true white version of nutella would be great in my kitchen
Chef Rachida i jus lov ol ur videos...ur simply superb 😙
Thanks for this recipe 💓💓💓💓
Hlo chef😊
Could you please mention the measurements of ingredients?
Best recipes ever! Thank you so much!
Very well explained...Thank you!👍
I made mine and its siezed up wont turn into liquid helpp
So basiclly to so a paste,u need to add the caramel only? With pistachio,or other things?
wow what an awesome video and taste to this recipe
+David L. Dukes , thanks.
Salam chef rachida I love your channel.❤️could you please advise me on how you would make a kinder bueno inspired spread. JazakAllah khair ❤️
Thanks a lot this is more than good
So i can only use a vitamix blender??
How can we make it a bit more thicker? It looks yummy
And I just heard the ending part 😂😂😂😂
hello and thanks for your beautiful receipe! do you think i can you it for chocolate fountain??(i must add vegetable oil as well if i m gonna use it as chocolate fountain)
I honestly believe it would not work for your chocolate fountain.
thank you very much🤗😊🤗
Does it taste like the inside of a kinder bueno
How much chocolate to add
She’s so pretty! Lovely 😊 recipe thnx
The recipe link is the description of the video.
Can I use brown sugar? Or light brown, instead of white sugar?
Yes you can.
Super thank you it is naturel.,
You are welcome.
Hi chef..your praline look delicious and 👍🏻..May I know what type of blender or brand that you used to blend it😁It look good. I want to make it😃
Hello, i am using the Vitamix 7500 blender Professional-Grade
amzn.to/2EHtjTv
Good job I used to do it as you said with half almond but thanks for it
+Yabin Younes , you are welcome.
Is it my blender is not good enough as the paste made seem to have very fine particulars ? I would like to make is as smooth as possible
I'm going to make ice cream soon and I want it to be Praline flavored but I need some texture in it. Do you have any suggestions? Thanks in advance 😍❤️
Leen, you always add some coarse toasted hazelnut.
How thick does it get? I want to make praline to put in chocolate and this seems a bit runny
It is runny because of the oil from the nuts, by adding the chocolate it will be tick.
Hi chef how long does a praliné( pureed candy nuts) keep in the fridge?
It does survive for a couple weeks, you may need to freeze it after two weeks..
Simply amazing!
brill video but you panned your audio to the left so in some parts you can only hear sounds in the left headphone
Thanks for your input, I got a better microphone recently.
Hello Chef Rachida 👩🍳, thank you very much for the video and the recipe. Enter your page and this recipe does not come out. Thanks in advance.🤗
Is it normal that it turns out little grainy?
The hazelnut will be ground into finer powder, and eventually it creates a crumbly ball. But keep the machine running because within just a few more minutes, the mixture will release enough oils that a creamy spread will begin to form and swirl. It’s just magic.
Chef Rachida Oh thanks a lot.
Hello! I bought hazelnuts (without skin) today. Do i still need to roast it?
I would still roast them because it adds a whole depth of flavour to it
@@mrsbfaithfitnessfun thank you so much.
I tried the recipe today, not sure where I went wrong. I didn't get a liquidy paste-like yours, but a very very thick paste.What should I do now?
@@ranchordas1 hey! I am not the woman in the recipe just sb who watched hers. But I have done it in the past. It could be due to temperatures. The warmer the ingredients, the runnier. Another thing could be that you didnt process it enough. You first get small pieces then a sand like consistency and theeeeen the smooth creamy stuff. So it could be that you didnt process ling enough for the hazelnuts to break up properly and release their natural oils. Just process longer. I dont think you can "overprocess" it as such. Hope that helps.
@@mrsbfaithfitnessfun hahaha! Sorry! Thank you so much for explaining in detail . You are right , I probably didn’t process it enough :)
@@ranchordas1 no worries at all. I am happy to help
I love it😊
Hi, could you do the same with walnuts? Ta
Merci rachida
Sponsored by vitamix?
It's so amazing ..I like that and I hope u nice time miss..your r wonderfully
What kind of blender is tgat?
I am using a the vitamix www.amazon.com/Vitamix-Blender-Professional-Grade-Container-Black/dp/B008H4SLV6
it doesnt work on a normal blender?
Amina Basha , you are right it doesn’t work quite well in a standard blender, but if you have a good food processor, try it , you may have a better luck.
How long do you keep your refrigerator? Looking forward to your feedback. :)
You can keep it in the fridge up to two weeks or freeze it up to one month.
Chef Rachida thank you so much 😊
，Thank you very much Chef.
You are very welcome Yl.
My caramel wouldn’t set :/
What is the shelf life of this praline and nutella
One week in the fridge and 2 months in the freezer.
Awesome
Could there be an expiry date for it?
Tania Ismail about 5 days stored in the fridge, don’t know about when frozen
Salam Rachida, I realy think the best way to make praline is by using a stone grinder
Bravissima
Davvero .così facendo si e *pastorizzato il composto .anche più sicuro così cotto si mantiene meglio ..nn rischia muffe
المقأدير وين
3:23 my left ear loved it.
lot of sugar is not a unit of measure :/
Didn’t work for me, came out like a thick fudge, think my blender may have overheated the caramel..
Make sure there si no water closed by while you are blending, and your blender has to be very powerful. If it is too tick , add a little bit of neutral oil. Good luck.
Can u mix this in coffee too
perefect
Jow i just need vhocolate and some mold
20 min for toastin hazelnut is too much.
I know she's an expert, but 🤷🏾♀️
👌👏👏👏❤️❤️❤️🥰🥰
It is a bad idea to have the background "music" ........ just agitates and runs on ones nerves!
I can‘t hear what you are saying, just the music
I agree with you, sorry about. My new videos are much better.
hahaha HAHAHA did you see her face when she tried it?! it was not good..I think she burned her caramel
Wow 😮
May i substitute sugar with monkfruit sweetner?