{"id":18814,"date":"2017-05-05T13:22:42","date_gmt":"2017-05-05T05:22:42","guid":{"rendered":"http:\/\/primer.com.ph\/blog\/?p=18814"},"modified":"2017-07-05T13:37:06","modified_gmt":"2017-07-05T05:37:06","slug":"recipe-corner-hazelnut-praline-craquelin-cream-puff-by-chef-annalyn-chua-go","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/blog\/2017\/05\/05\/recipe-corner-hazelnut-praline-craquelin-cream-puff-by-chef-annalyn-chua-go\/","title":{"rendered":"Recipe Corner: Hazelnut Praline Craquelin Cream Puff by Chef Annalyn Chua Go"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-16555\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2017\/05\/praline3.png\" alt=\"\" \/><\/p>\n<p><span style=\"font-size: 12pt\">Fan of sweets? Chef Annalyn Go of Vikings Megamall will let us have a taste of her very own hazelnut praline craquelin cream puffs. This decadent dessert is \u00a0quite easy to prepare and they will\u00a0make your next party extra special and sweet!<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-16553\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2017\/05\/Praline1.jpg\" alt=\"\" \/><\/p>\n<p><span style=\"font-size: 12pt\">Ingredients:<\/span><\/p>\n<p><span style=\"font-size: 12pt\"><strong>For Hazelnut Praline Pastry Cream<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt\">\u00be cup caramelized roasted and skinned hazelnuts <\/span><\/li>\n<li><span style=\"font-size: 12pt\">\u00be cup fresh milk<\/span><\/li>\n<li><span style=\"font-size: 12pt\">2 cups heavy cream<\/span><\/li>\n<li><span style=\"font-size: 12pt\">\u00bc cup sugar, granulated<\/span><\/li>\n<li><span style=\"font-size: 12pt\">\u00bc cup cornstarch<\/span><\/li>\n<li><span style=\"font-size: 12pt\">6 pcs eggyolk<\/span><\/li>\n<li><span style=\"font-size: 12pt\">\u00bc cup butter<\/span><\/li>\n<li><span style=\"font-size: 12pt\">Praline paste<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt\"><strong>For garnish:<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt\">Meringue<\/span><\/li>\n<li><span style=\"font-size: 12pt\">Halved hazelnuts<\/span><\/li>\n<li><span style=\"font-size: 12pt\">Chocolate curls<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt\"><strong>For Craquelin (cookie crust)<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt\">1 cup brown sugar<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1 cup all purpose flour<\/span><\/li>\n<li><span style=\"font-size: 12pt\">3 tbsp almond flour<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1\/3 cup butter, cold (cut into pieces)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt\"><strong>For P\u00e2te a Choux<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"font-size: 12pt\">1cup + 2 tbsp water<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1\/2cup butter, room temperature<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1\/4tsp salt, iodized<\/span><\/li>\n<li><span style=\"font-size: 12pt\">1cup all purpose flour<\/span><\/li>\n<li><span style=\"font-size: 12pt\">5pcs. Whole eggs<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 12pt\"><strong>Procedure:<\/strong><\/span><br \/>\n<span style=\"font-size: 12pt\"> 1. Crush hazelnuts, then add in milk. Whisk mixture, heavy cream, sugar, and cornstarch in a saucepan. Add the egg yolks. Heat mixture, then add the butter once it thickens.<\/span><br \/>\n<span style=\"font-size: 12pt\"> 2. (Craquelin) In low mixer speed, combine the dry ingredients. Add the butter and mix until blended. Roll out until 1\/16 inch thick. Cut into small circle.<\/span><br \/>\n<span style=\"font-size: 12pt\"> 3. Melt the butter on heat, with water and salt. Let it simmer, then rapidly mix in flour, until dough is smooth. Remove from heat then add eggs. Transfer the choux to a pastry bag then chill for 20 minutes.<\/span><br \/>\n<span style=\"font-size: 12pt\"> 4. Pipe choux, then place the cookie on top. Bake for 30-35 minutes in an oven preheated to 350\u02daF. Lower heat to 325 \u02daF then bake for 10 minutes.<\/span><br \/>\n<span style=\"font-size: 12pt\"> 5. Fill the puffs with pastry cream, then garnish.<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-16554\" src=\"https:\/\/primer.com.ph\/food\/wp-content\/uploads\/sites\/4\/2017\/05\/Praline2.jpg\" alt=\"\" \/><\/p>\n<p><strong><span style=\"font-size: 12pt\">About the Chef<\/span><\/strong><br \/>\n<span style=\"font-size: 12pt\"> Born and raised in the south, Chef Anna has been around the kitchen since 2004, but it took her eight years, after completing a degree in computer programming, to finally pursue her true passion, and study culinary arts at Global Culinary and Hospitality Academy. Since then, her dedication for her craft has pushed her to work through the ranks, from a line cook to a corporate chef at a famous Italian restaurant chain in the Philippines. She also worked at other notable restaurants and hotels, like Tanabe Japanese Restaurant and Millies Microtel Suites and Inns by Windham. Chef Anna now works as an Executive Sous Chef at Vikings Luxury Buffet Megamall Branch where she crafts world-class masterpieces with raw passion and love for the art of cooking.<\/span><\/p>\n<p>Details:<\/p>\n<p>Address: Viking SM Megamall\u00a0Mega D, L4 , SM Megamall, EDSA Corner J.Vargas Avenue , 1550 Mandaluyong<\/p>\n<p><span style=\"font-size: 12pt\">Contact number:\u00a002-656-3888<\/span><\/p>\n<hr \/>\n<p><span style=\"font-size: 10pt\"><em>Want your easy home-cooked recipe to be featured in Philippine Primer magazine?\u00a0Send your recipe via email at information@primer.ph with the subject Feature my Recipe<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make Hazelnut Praline Craquelin Cream Puff by Chef Annalyn Chua Go<\/p>\n","protected":false},"author":3,"featured_media":18815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3292],"tags":[],"class_list":["post-18814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-corner"],"acf":[],"jetpack_featured_media_url":"https:\/\/primer.com.ph\/blog\/wp-content\/uploads\/sites\/14\/2017\/07\/praline3-e1499232692622.png","_links":{"self":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/18814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/comments?post=18814"}],"version-history":[{"count":1,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/18814\/revisions"}],"predecessor-version":[{"id":18816,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/posts\/18814\/revisions\/18816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media\/18815"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/media?parent=18814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/categories?post=18814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/blog\/wp-json\/wp\/v2\/tags?post=18814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}