Hazelnut praliné, mandarin and yuzu cake

Put into a mixer 

Gradually add

Add

Finally, add previously sieved flour 

And add

Fill the 3/4 of the moulds with the mixture
Cook in the oven at 180°C

Mix

Add in the mixture

Boil for 5 minutes and add 

Stop the cooking at 70°C Bx or around 105°C
Add and leave aside

Once cooled down pass through a fine sieve and rectify with yuzu juice to obtain desired texture

Mix

And add

1. Once the cakes are baked, fill them with mandarin and yuzu.
2. Store in the fridge for a few minutes and then dip into the milk chocolate and hazelnut coating.
3. Decorate to your taste and store.