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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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