For more online classes please visit: hanbitcho.com/course/
Here is Hanbitella (= Hanbit + Nutella)!!
Who doesn’t like Nutella? Let’s make some proper homemade Nutella - my recipe is special because it uses hazelnut praliné. Using hazelnut praliné gives a much deeper & nuttier flavour plus a note of caramel so it really elevates the quality of your Nutella to another level.
Also this Nutella has ZERO ADDITIVES unlike the store bought nutella. So it's definitely healthier - although I admit this is still high on calories haha!
▶Homemade Nutella◀
Quantity: 4 x 100ml bottles
Hazelnut Praliné 240g (Hazelnuts 160g, Sugar 96g, Water 30g - this should roughly give 240g of hazelnut praliné but re-weigh it to make sure)
Dark Couverture chocolate (Callebaut 811) 140g
Grapeseed Oil 5g (Any odourless oil works. You can also leave out oil completely)
Cocoa powder 12g
⊙Hazelnut Praliné⊙
① Add water & sugar into a saucepan and raise temp to 115℃ to make sugar syrup.
② Add in the hazlenuts and take it off the heat.
③ Keep stirring until the sugar syrup crystallises completely.
④ Turn the heat back on and keep stirring until the caramel fully coats the hazelnuts and the temp reaches 180℃.
⑤ Transfer it to a mat and let it cool completely.
⑥ Blend it in a food processor until it becomes a paste.
⑦ You can use hazelnut praline for many other recipes in pastry and not only for Nutella. Store hazelnut praline in the fridge for up to 4 weeks (theoretically 6 months but aroma will disappear)
⑧ For a full detailed hazelnut praliné recipe, pls take a look at the following link: • Full complete recipe o...
Food Processor: Hanil (amzn.to/2XNxWYg)
⊙Nutella⊙
① Add hazelnut praliné, melted dark couverture chocolate (40~50℃), oil, cocoa powder and blend until smooth.
② Transfer it to a bottle and you’re done!
Storage: Keep it in the fridge up to 2 weeks. (to be honest it lasts up to a month)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (amzn.to/3hSMblB)
Silicone Mat: Silpat(amzn.to/3CApmLt) or Silpat equivalent(amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (amzn.to/3nWy3Mj)
Food Processor: Hanil (amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (amzn.to/3nTtBxK) Infrared Thermometer: amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: amzn.to/3zwAHu4
Zester: Microplane (amzn.to/3EGD9Ck)
Whisk: Matfer
★SUBSCRIBE to my Channel★
/ @hanbitcho
★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.
★Instagram★
/ sugarlane.korea
★Online Classes★
For more online classes please visit: sugarlane.kr/english
★슈가레인 베이킹 스튜디오 수강 문의★
blog.naver.com/oasis8jd
#nutella #praline #chocolatespread #sugarlane #조한빛 #슈가레인