Handmade Black Sesame Praline | Pastry 101 | Amazing flavour
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Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame. It's extremely intense in flavour and yes, it looks intense as well - pitch black. Unlike hazelnut/almond praline, black sesame praline isn't something that you can buy off-the-shelf. Thus, there's no shortcut and you need to make it yourself!
I use it in pretty much all my pastry products that includes black sesame - especially in black sesame Paris-brest!
★Ingredients★
Toasted Black Sesame 300g
Sugar 160g
Grapeseed oil 20g
★Steps★
1. Melt the sugar in a large saucepan.
2. Heat on medium-high heat while whisking/stirring the sugar.
3. As soon as you see that the sugar has melted and turned slightly brown in colour, add in the toasted black sesame.
4. Coat the black sesame completely with caramel.
5. Take it off the heat and cool completely.
6. Grind it in a food processor with the grapeseed oil until it turns to paste.
★Useful Tip★
When grinding the caramelised black sesame in the food processor, the friction inside the food processor will generate heat and it'll become hot! Try and keep the temperature of the paste below 60 degrees.
Pastry cream(custard cream) is a type of thick cream that is used so widely in pastry - eclair, choux, Paris brest, tarts etc. I love the vanilla version so I'm sharing my vanilla version here.
★Ingredients★
Milk 265g
Sugar 65g
Egg Yolk 65g
Corn Starch 20g
Vanilla bean 0.5 pod
Butter 20g
★Steps★
1. Add milk and vanilla beans into a saucepan and heat it up and let the vanilla infuse - this is essentially vanilla milk.
2. Meanwhile in a bowl, whisk together the egg yolk, sugar and cornstarch until smooth.
3. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar and cornstarch while mixing.
4. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
5. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
6. Add the butter and blend it using a blender and the mixture will become super smooth!
7. Pour it in a container or a metal tray and place cling film directly on the surface to prevent from skin forming.
8. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)
★Useful Tip★
You need to keep stirring the mixture when it's thick for another minute or so such that it loosens up and starts shining.
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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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Baskin Robbins Ice cream cake | praline choco elegance @shahidauzma1
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How to make THE BEST PRALINES AND CREAM Ice Cream | Weekly Cheats
The Best Pralines and Cream Ice Cream you will Ever have, Trust me.
Recipe for the Pralines:
1lb of Chopped Pecans
1 & 1/2 Cups Brown Sugar
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Vanilla
1-3 TBSP Water to help Sugar liquefy
Recipe for the Ice Cream Base:
8 Whole Eggs
2 & 1/2 Cups Sugar
3 TBSP Vanilla
1 tsp Salt
1/3 Ghirardelli Creamy Caramel
Add Milk gradually to get Velvety/pudding-like texture
DARIGOLD 40% HEAVY WHIPPING CREAM fill up to 3rd ring from the top (about 2/3 of canister)
If you need any of the items used in this video and would like to support the channel, please purchase them through the following Amazon Affiliate Links:
White Mountain Electric Ice Cream Maker 6 Quart-
Watkins Pure Vanilla Extract:
Ghirardelli Creamy Caramel Sauce 17oz (pack of 2)-
Ghirardelli Creamy Caramel Sauce bulk 90 oz-
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13 OZ Stainless Steel Bowl Set Double-walled Insulated Metal Snack Bowls-
Half Gallon Freezeable 64-Ounce Containers Pack of 10-
Alternate Ice Cream Maker:
Nostalgia 6-Quarts Frozen Yogurt, Gelato, Made From Real Wood, Brown-
Candi Crunch Ice Cream Recipe By Food Fusion (Eid Special)
Eid special Food Fusion signature Candi Crunch Ice Cream recipe that everyone will love. Share it with friends and family and enjoy the festivity. #HappyCookingToYou #FoodFusion #Candi #EidMubarak
Written Recipe:
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00:00 Candi Crunch Ice-cream
00:17 Prepare caramel crunch
00:41 Crush biscuits
00:53 Prepare ice cream
01:32 Aray waah
Recipe in English:
Ingredients:
-Sugar ¾ Cup
-Glucose corn syrup ½ tbs
-Candi original caramelized biscuits 2 family packs
-Dairy cream chilled 600ml
-Vanilla essence 1 tsp
-Condensed milk 3-4 tbs
-Caramel syrup
-Crumbled candi biscuits
Directions:
-In a saucepan,add sugar & cook on very low flame until sugar caramelizes & turns brown and stir in between.
-Turn off the flame,add glucose corn syrup & mix well.
-On a clean silicon mat,spread caramelized sugar & let it cool completely.
-Break into small pieces then crush coarsely.Caramel crunch is ready!
-In a zip lock bag,ad candi biscuits & crush coarsely with the help of rolling pin & set aside.
-In a large bowl,add ice cubes and place another bowl on it.
-Add dairy cream & beat until soft peaks form.
-Add vanilla essence,condensed milk and beat until stiff peaks form.
-Add crushed candi biscuits,prepared caramel crunch & give it a good mix.
-In an airtight container,add prepared ice cream mixture,spread evenly & tap few times,cover the surface with cling film and lid & freeze for 8 hours or overnight in freezer (yields: 2 litres).
-Once frozen completely,scoop out,drizzle caramel syrup,add crumbled candi biscuits & serve!
Recipe in Urdu:
Ajza:
-Sugar ¾ Cup
-Glucose corn syrup ½ tbs
-Candi original caramelized biscuits 2 family packs
-Dairy cream chilled 600ml
-Vanilla essence 1 tsp
-Condensed milk 3-4 tbs
-Caramel syrup
-Crumbled candi biscuits
Directions:
-Saucepan mein cheeni dal dein aur bohat halki ancch per cheeni caramelize aur brown ho janay tak paka lein aur bech bech mein chamcha chalatay rahein.
-Chulha bund ker dein aur glucose corn syrup dal ker ache tarhan mix ker lein.
-Clean silicon mat per caramelized cheeni dal ker thanda ker lein.
-Small pieces mein tor lein phir coarsely crush ker lein.Caramel crunch tayyar hai.
-Zip lock bag mein candi biscuits dal ker rolling pin ki madad sa coarsely crush ker lein & side per rakh dein.
-Baday bowl mein ice cubes dal ker upper sa ek aur bowl rakh dein.
-Dairy cream dal dein aur soft peaks form hunay tak ache tarhan beat ker lein.
-Vanilla essence & condensed milk dal dein aur stiff peaks form hunay tak ache tarhan beat ker lein.
-Crushed candi biscuits aur tayyar caramel crunch dal ker ache tarhan mix ker lein.
-Airtight container mein tayyar ice cream mixture dal ker evenly pheela lein aur few times tap karein,surface ko cling film sa cover karein aur lid laga ker 8 hours or overnight kliya freezer mein freeze ker lein (yields: 2 litres).
-Jab freeze ho jaye tou scoop nikal lein,caramel sauce aur crumbled candi biscuit dal ker serve karein!
Ultimate Eggless Butterscotch Cake Recipe | Butterscotch Sauce | Praline Recipe
Ultimate Eggless Butterscotch Cake Recipe | Butterscotch Sauce | Praline Recipe – This is another request. I am hoping to make another egg version. So far I have never come across any butterscotch sauce or chips at the store. Good thing we all can make ourselves. It’s so easy to make and not expensive. This sauce is so amazing that you can use it for many ways, for ice creams, pancakes, milk shakes, pies and of course cakes. The cake came out soft and nice and with the sauce, it brings it to another level. It’s like the ones at the cafes or bakery stores. I hope you’re inspired with this recipe. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
Butterscotch Sauce
210g (1 cup) brown sugar (you can use white sugar, but since it’s a butterscotch, I use brown sugar)
125g (1/2 cup) water
80g (1/3 cup) salted butter
135g (1/2 cup) whipping or heavy cream
Praline
½ cup roasted cashew + almond (you can use either types or both)
100g (1/2 cup) brown sugar
Eggless Butterscotch Cake
250g (2 cups) cake flour
1 ½ tsp baking powder
¾ tsp baking soda
150g (3/4 cup) brown sugar
112g (1/2 cup) vegetable oil
120g (1/2 cup) plain yogurt
1 tsp vanilla extract
120g (1/2 cup) milk
Butterscotch Buttercream Frosting
340g (1 ½ cup) unsalted butter
75g (1/2 cup) butterscotch sauce (that was homemade)
*you may add salt to taste
Instructions:
- Butterscotch Sauce
1. In a pot, add water and sugar.
2. Place over a low heat and bring to a boil. Be patient as this process will take approximately 10-15 min depending on your heat.
CAUTION: this sauce will burn very quickly, so do not leave it unattended.
Once the mixture is thickened up and reduced volume by about half, you may stir to check the consistency. The mixture is much thicker than before. Remove it from the heat to avoid burning it. Then while it is still boiling hot, add in the butter and cream. Stir until they are melted. Put the pot back on the heat and give it a quick boil just to ensure that they are well dissolved. Pour the mixture into a bowl and let it cool for at least 2 hours.
Note: You will notice that this mixture is still very liquid when it’s hot. It will be thickened as it cools down.
- Praline
3. In another pot, add brown sugar. Cook on low heat until it is dissolved and melted. Then add in the roasted nuts. You can use any nuts of your choice.
4. Set aside for later use.
5. Cut the praline into chunks.
- Eggless Butterscotch Cake
6. Preheat oven at 180°C/355°F.
7. In a bowl, add and sift all the dry ingredients.
8. In another bowl, add sugar, oil and yogurt. Mix until well incorporated, sugar almost dissolved.
9. Add vanilla extract.
10. Add in the sifted dry ingredients in 2 batches. Add the milk in few batches. Switch to an electric mixer to mix it well, however, do not over mix.
11. Grease 3 7-inch pans and line parchment paper.
12. Divide the batter into the 3 prepared pans. I used a weighing scale so to get even layers. You can eye ball the division.
13. Bake in preheated oven at 180°C/355°F for 20-25 min.
14. Let the cake cool completely on the cooling rack.
- Butterscotch Buttercream Frosting
15. In a bowl, add butter. Mix until creamy, fluffy and pale.
16. Add the homemade butterscotch sauce. Continue mixing on medium speed until well incorporated.
Assembling the cake.
17. Get ready the butterscotch, praline and cake.
Ready to serve.
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No Bake Chocolate Mousse Cake with Hazelnut Praline Cream (Cake and Ice Cream in One!)
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