Hazelnut Praline Recipe #shorts
Coffee Hazelnut Vertical Layer Cake
Hazelnuts and coffee, a dangerously addictive combination. I could eat the whole cake by myself haha.
Yes my hands don't look great, especially in this video - hope that doesn't prevent you from trying this recipe. Anyone with eczema, I'm sure you know the struggle... :(
NOTE:
For the hazelnut butter, you can either use store bought or home made. Here's how to make hazelnut butter from scratch:
Blend roasted hazelnuts (for this cake, use 170g) in a food processor or blender.
Scrape the sides every once in a while. Eventually it will become a smooth thick liquid - this may time some time.
When the hazelnuts have become smooth, transfer into a container.
*Make sure your hazelnut butter is not warm when adding to the cream, or your cream may separate (room temperature hazelnut butter is ok though!).
This video better illustrates how to make hazelnut butter:
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email: thesugarhideoutinquiry@gmail.com
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Something New - by Jonny Easton
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Camera: Canon 80D
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Ingredients:
-Coffee Sponge Cake-
65g butter
65g milk
10g instant coffee
65g all purpose flour
15g cornstarch
7g Vanilla extract
4 egg yolks
4 egg whites
85g sugar
-Candied Hazelnuts-
60g hazelnuts
50g sugar
½ tsp. coconut oil
-Hazelnut Whipped Cream-
1.5 tsp. gelatin
30g water
250g heavy cream
35g powdered sugar
170g hazelnut butter (check notes above for more info)
10g vanilla extract
-Coffee Whipped Cream-
125g heavy cream
10g powdered sugar
1 tsp. Instant coffee
10g water
1/2 tsp. gelatin
10g water
Hazelnut Cafe au Lait Coffee Cake
Hazelnut coffee in my coffee cake? Oh yes! Begin the morning with this delicious coffee cake filled with nuts and coffee flavors from our Hazelnut Café au Lait mix. Makes a satisfying bite too for those mid-day coffee breaks.
Recipe:
Find our Taste the Seasons mixes here:
Homemade Hazelnut Praline | Pastry 101 | Easy step-by-step
★Online Classes★
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Hazelnut praline is used as a component in various pastry products. It's used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself - and yes, it's much cheaper that way.
★Ingredients★
Sugar 100g
Hazelnuts 150g
★Steps★
1. Toast/Roast the hazelnuts at 160~165°C for 10mins.
2. Melt the sugar in a saucepan (large saucepan will allow the sugar to melt more evenly) Heat on medium-high heat while whisking/stirring the sugar.
3. When the sugar melts and turns brown in colour add the hazelnuts. The caramel will harden but keep stirring and it will turn liquid again.
4. Coat the hazelnut completely with caramel.
5. Cool completely.
6. Grind it in a food processor until it turns to paste.
★Useful Tip★
When grinding the caramelised hazelnut in the food processor, the friction inside the food processor will generate heat and it'll become hot! Keep the temperature of the paste below 60°C (preferably around 50°C) or else too much oil will be extracted from the hazelnut.
★Other method★
This method isn't the only method of making hazelnut praline. In fact the method I've shown you today is the quick method as it uses dry caramel rather than wet caramel. The old school version is one where you use wet caramel and crystallise the sugar with the hazelnut. It tends to have more depth in the flavour but it takes so much longer so I prefer the quick method.
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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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#hanbitcho #sugarlane #조한빛 #슈가레인 #praline #프랄리네
Coffee Mousse Cake with Hazelnut Sponge Cake, Coffee Mousse & Coffee Mirror Glaze | How To Cuisine
This coffee mousse cake is creamy, soft, and will look amazing on your Christmas table!
Full recipe:
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This coffee mousse cake is creamy, soft, and will look amazing on your Christmas table!
This recipe is for all the coffee lovers out here! This tasty mousse cake is made with a creamy and rich coffee mousse, a soft hazelnut sponge cake, and a shiny chocolate coffee mirror glaze.
The mousse is what we love the most about this dessert! It is very versatile and can be flavored with coffee or any other syrup of your choice. It has the perfect texture and will quickly make you and your guest fall in love with it!
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Coffee Buttercream Frosting Recipe
Learn how to make this easy and delicious coffee buttercream, perfect for filling and frosting cakes, cupcakes, macarons, and more! It's silky smooth, packed with decadent coffee flavor, and pairs well with almost any dessert. Get the full recipe on my blog here:
Coffee Buttercream Recipe:
Ingredients:
1 Cup (227g) unsalted butter, room temperature
3 ½ Cups (420g) powdered sugar
2 tsp vanilla extract
1 ½ tsp instant coffee or instant espresso powder
1 ½ Tbsp whole milk, room temperature
¼ tsp salt, or to taste
Instructions:
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
2. Add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Then add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.
Recipe Notes:
To Make Ahead: store in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Quantity: this recipe makes enough to frost 12-15 cupcakes, or fill and frost one 2-layer cake. If using for filling and frosting a 3-layer cake, I recommend making 1.5x the recipe (multiply each ingredient by 1.5).
Other recipes mentioned in this video:
Gingerbread Latte Cake:
Peppermint Mocha Cake:
If you love cake, visit my blog for more tasty cake recipes + decorating tutorials: