How To make Milk Chocolate Praline
3 c Sugar
1/2 ts Salt
3/4 c Water
12 oz Milk Chocolate Morsels
1/4 c Corn syrup - light
1 c Pecans - coarsely chopped
1 ts Vinegar
In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984. From Tony Balano.
How To make Milk Chocolate Praline's Videos
Praline Feuillantine | Patisserie Tricks
Hello everyone,
I am slowly compiling absolute essentials for the patisserie world and for this week I'd like to introduce use cases for that praline paste (
I am sharing the greatest praline feuillantine or feuilletine and the best way to describe this is a chocolate/candy bar
This is widely used by pastry chefs to add textured layers to entremets or petit gateaux, it also adds amazing taste because its so crazy delicious (you can eat it by itself FYI!!)
This recipe is a secret weapon which should be in everyone's cookbook if you are serious about learning how to make more elaborate dessert :)
I think we should be ready to make a petit gateau together soon :)
What I used for this video: (paid links)
Crepe dentelle:
cocoa butter:
rolling pin:
silicone mould for cakes:
Favourite baking milk chocolate:
or
Ingredients
100g milk chocolate
10g cocoa butter
75g peanut paste
85-90g crepe dentelle or feuillantine wafers
Dark Chocolate Pralines | Homemade chocolates
Dark Chocolate Pralines | Homemade chocolates
We tried making homemade chocolate pralines filled with Nutella + Walnut and we loved them!! Try making these at home and you'll get addicted too!
Ingredients:
Walnuts 25g
Nutella 2 tbsp
Dark chocolate 160g
You can use any fillings that you like. :)
Other fillings we used here:
Store-bought Caramel
Ganache
#chocolate #pralines #nutella #homemadechocolates #howtomakechocolates #chocolaterecipe #walnut #dessert #food #recipe
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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Nutty Hazelnut & Milk Chocolate Mousse Recipe. What can be better than this? 헤이즐넛 밀크 초코 무스 레시피
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00:00 Intro
00:21 Sponge
02:36 Cookie base
04:20 Hazelnut cremeux
06:25 Mousse
08:50 Glaze
10:16 Garnish
11:41 Finish
Flourless chocolate sponge
3 Egg whites 90g
3 Egg yolks 60g
Sugar 60g
Dark chocolate 40g (Melted)
Unsalted butter 15g (Melted)
Cocoa powder 35g
Bake at 375F for about 8 to 9 minutes
(I used 30cm X 22cm pan and spread it only about 70% of the pan and baked it)
Chocolate cookie for base
Powdered sugar 62g
Unsalted butter 125g (Room temp.)
1/2 Egg 25 g
All purpose flour 165g
Cocoa powder 20g
Bake at 350F for about 15 minutes
(Baking time can be different depends on your oven or size your cookie)
Hazelnut crémeux
Heavy cream 160g
Sugar 30g
2 Egg yolks 40g
Hazelnut praline 35g
1/2 Gelatin sheet (1g)
Milk chocolate mousse
Milk 88g (Hot)
1.5 Gelatin sheets (3g)
Milk chocolate 135g
(In the video, I used milk chocolate 115g, and dark chocolate 20g because I didn't have enough milk chocolate)
Heavy cream 200g (whipped)
Milk chocolate glaze
4 sheets of Gelatin (8g)
Water 85 g
Sugar 85g
Glucose Syrup (Or corn syrup) 115g
Condensed milk 65g
Milk Chocolate 110g
Guy ❤️ - Mint Lemon Chocolate Praline
Guy Outmezgine: Mint Lemon Chocolate Praline
Enjoy!
Dudu Outmezgine – Inspiration Book (English Digital Version)
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The love praline: homemade pralines that are super easy to make!
What better way to surprise your significant other on Valentine’s Day than with some delicious homemade chocolates?
INGREDIENTS
50g milk chocolate
1 tsp unsweetened cocoa powder
20g butter
50g ground hazelnuts
60g hazelnut cream
enough dark chocolate to cover your pralines
DIRECTIONS
Melt the milk chocolate and the butter by putting them in the microwave for a few seconds. Add the hazelnut cream and then the ground hazelnuts. Mix all the ingredients together well. Freeze the mixture for 10/15 minutes. Make some small balls with this mixture, add a hazelnut to the top of each one and freeze them again for about 30 minutes. Cover them in dark chocolate and let the chocolate set completely before giving them to your loved one.