Hazelnut praliné, mandarin and yuzu cake
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/4a6bc3b254c4ca30e2017a11255d2fba.jpg?itok=rol9i6Hw)
HAZELNUT PRALINE CAKE DOUGH
ingredients | preparation |
---|---|
|
Put into a mixer |
|
Gradually add |
|
Add |
|
Finally, add previously sieved flour |
|
And add |
Fill the 3/4 of the moulds with the mixture |
GELIFIED MANDARIN AND YUZU FILLING
ingredients | preparation |
---|---|
|
Mix |
|
Add in the mixture |
|
Boil for 5 minutes and add |
|
Stop the cooking at 70°C Bx or around 105°C |
|
Once cooled down pass through a fine sieve and rectify with yuzu juice to obtain desired texture |
SPECIAL CHOCOLATE AND HAZELNUT COATING
ingredients | preparation |
---|---|
|
Mix |
|
And add |
ASSEMBLY
1. Once the cakes are baked, fill them with mandarin and yuzu. |