Handmade Black Sesame Praline

Pastry 101 | Amazing flavour

by Hanbit Cho
Black Sesame Praline

Black Sesame Praline is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame. It’s extremely intense in flavor 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!

Follow along with the 📝 recipes below👇🏾👇🏾

Black Sesame Praline
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Black Sesame Praline

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


I use it in pretty much all my pastry products that include black sesame - especially in black sesame Paris-Brest!

Toasted Black:

  • Sesame 300g
  • Sugar 160g
  • Grapeseed oil 20g

Custard cream:

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.

  • Milk 265gSugar 65g
  • Egg Yolk 65g
  • Corn Starch 20g
  • Vanilla bean 0.5 pod
  • Butter 20g


Toasted Black:

  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 color, 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.

Custard cream:

  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.
  2. When the vanilla milk cools down to around 60° C pour it gently into the bowl with egg yolk, sugar, and cornstarch while mixing.
  3. Return the mixture into the saucepan (sieve) and bring to a boil while stirring constantly (yes, stir constantly!)
  4. When the mixture just starts to thicken, stir for another minute until the mixture loosens up and starts shining.
  5. Add the butter and blend it using a blender and the mixture will become super smooth!
  6. Pour it into a container or a metal tray and place cling film directly on the surface to prevent skin forming.
  7. Immediately refrigerate and chill before using. (when chilled the pastry cream will feel like jelly so whisk it before using it)



Useful Tip

Toasted Black:

When grinding the caramelized 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.

Custard cream:

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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Recipe video


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