Brown butter is not only used in baking/pastry but it’s also used in cooking. So if you can get this right, then you’ll be able to upgrade your cooking/pastry.
Hanbit Cho

Hanbit Cho
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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OK, this is one of my “Pastry 101 videos”!
Caramelised nuts (or candied nuts) are great as snacks, especially for kids! But they are also used widely as decorations for cakes/cookies etc.
Please enjoy!
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Panna Cotta is so easy to make and it’s a dessert that’s great for dinner table with friends and families. I’ve used both milk and heavy cream together but feel free to change that.
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Levain cookie is a type of cookie that became popular from the Levain Bakery in New York. It is charaterised by its massive size + the soft interior. The original Levain is around 200g each but it felt a bit too large for me so I’ve reduced the size to around 150~160g.
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These snowball cookies(Boule de neige) are amazing – and my favourite. They definitely deserve more attention! They are seriously tasty but not many people know about it – so be the cool person and surprise yourself and others with this recipe.
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This is a lemon pound cake that is really full of lemon. I’ve given a modern twist by using a cube silicon mold and thus achieving a shape that’s rather different from the traditional rectangular shape.
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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.
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Black sesame praline is the ultimate method of extracting the nuttiness of the black sesame.
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Caramel is used everywhere in desserts and there are many different recipes but the idea is the same: Melt sugar then add fresh cream.
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Hazelnut praline is used as a component in various pastry products. It’s used in nutty spreads as well as petit gateaux. You can readily buy them off-the-shelf but it tastes so much better when you make it yourself – and yes, it’s much cheaper that way.
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This tutorial is quite long so do make use of the bookmarked timestamp below!
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Strawberry Cake with whipped cream is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!