Hazelnut Orange Malt Cannelés
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_b/hazelnut-orange-canneles_enoc.jpg)
Hazelnut cake
ingredients | preparation |
---|---|
|
Blanch |
|
Incorporate at intervals |
|
Add a mixture of |
|
Mix and add |
Measure out into silicone cannelé moulds and bake at around 180ºC. |
Zéphyr™ Caramel coating
ingredients | preparation |
---|---|
|
Melt |
|
Add to the mixture |
Pre-crystallise the coating at around 23ºC and coat the cakes. |
Salted Caramel
ingredients | preparation |
---|---|
|
Dry caramelise |
|
Deglaze with |
|
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. |