Hazelnut Orange Malt Cannelés
Recipe
Hazelnut cake
ingredients | preparation |
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|
Blanch |
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Incorporate at intervals |
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Add a mixture of |
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Mix and add |
Measure out into silicone cannelé moulds and bake at around 180ºC. |
Zéphyr™ Caramel coating
ingredients | preparation |
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|
Melt |
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Add to the mixture |
Pre-crystallise the coating at around 23ºC and coat the cakes. |
Salted Caramel
ingredients | preparation |
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|
Dry caramelise |
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Deglaze with |
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Cool down at 50°C and add |
Place in the fridge. |
Assembly
Place the Pépites Cacao Zéphyr™ Caramel and candied orange cubes on the sides of the cannelés. |