Aged rum and hazelnut canelé
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_a/_DSC5860_enoc.jpg)
HAZELNUT CANELÉ DOUGH
ingredients | preparation |
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Boil |
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Add and let infuse for a few minute |
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Pour gradually over the hazelnut paste |
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Separately mix |
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Combine both mixtures and add |
Strain, and leave in the fridge for 24 hours |