Used Cacao Barry products
Petits Gâteaux
Hazelnut praliné, mandarin and yuzu cake
Level
level 2
Dosage
Recipe for approx. 12, 16cm large units
Used Cacao Barry products
Recipe components
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. |
More recipes
