Hazelnut Orange Malt Cannelés

Snack

Hazelnut Orange Malt Cannelés

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2
Dosage
Ingredients for approximately 50 units
Recipe components

Hazelnut cake

IngredientsPreparation
  • 400g
    butter
  • 320g
    sugar
  • 80g
    invert sugar

Blanch

  • 400g
    eggs
  • 40g
    malt extract
  • 8g
    salt

Incorporate at intervals

  • 300g
    roasted hazelnut powder (with skin)
  • 160g
    T55 flour
  • 8g
    Baking powder

Add a mixture of

  • 160g
    cubes of candied oranges

Mix and add

Measure out into silicone cannelé moulds and bake at around 180ºC.

Zéphyr™ Caramel coating

IngredientsPreparation

Melt

Add to the mixture

Pre-crystallise the coating at around 23ºC and coat the cakes.

Salted Caramel

IngredientsPreparation
  • 550g
    sugar

Dry caramelise

  • 375g
    35% cream
  • 50g
    glucose syrup DE 60
  • 4g
    fine salt
  • 1pod(s)
    vanilla

Deglaze with

  • 210g
    salted butter

Cool down at 50°C and add

Place in the fridge.

Others

IngredientsPreparation

Assembly

Place the Pépites Cacao Zéphyr™ Caramel and candied orange cubes on the sides of the cannelés.
Place a caramel blob from the Salted Caramel in the centre.
Set aside.