Used Cacao Barry products
Snack
Hazelnut Orange Malt Cannelés
Level
level 2
Dosage
Ingredients for approximately 50 units
Used Cacao Barry products
Recipe components
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. | |
Others
Assembly
Place the Pépites Cacao Zéphyr™ Caramel and candied orange cubes on the sides of the cannelés. |
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