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 https://www.ciaprochef.com/butter/

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