Hazelnut Dragees with Atelier Crenn Pastry Chef Juan Contreras

We visit Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco. Chef Contreras shows us the secrets in making his Hazelnut Dragees, where creamy French Butter is combined with rich cocoa powder for a luxurious mouthfeel. He uses a panning machine to crystalize layers of chocolate and praline onto the dragees.
Watch this and more baking and pastry videos at www.ciaprochef...
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

[@WhippedFood]

Amazing footage, I love all the camera work and everything is so clear! So much inspiration in this. Thank you for sharing! Amazing journey !

[@mahnimohamed7725]

Can you help me make draghi chocolate

[@banquo60615]

Food that looks like...

[@kevansmith5511]

I have one of those machines I bought from Larry Ragusa. Works great!