Hazelnut Orange Malt Cannelés

Hazelnut Orange Malt Cannelés

Level:
Medium
Makes:
Ingredients for approximately 50 units

Hazelnut cake

Used products: Hazelnut cake

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

Preparation: Hazelnut cake

Blanch

Used products: Hazelnut cake

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

Preparation: Hazelnut cake

Incorporate at intervals

Used products: Hazelnut cake

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

Preparation: Hazelnut cake

Add a mixture of

Used products: Hazelnut cake

  • 160 g
    cubes of candied oranges

Preparation: Hazelnut cake

Mix and add

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

Zéphyr™ Caramel coating

Preparation: Zéphyr™ Caramel coating

Melt

Used products: Zéphyr™ Caramel coating

Preparation: Zéphyr™ Caramel coating

Add to the mixture

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

Salted Caramel

Used products: Salted Caramel

  • 550 g
    sugar

Preparation: Salted Caramel

Dry caramelise

Used products: Salted Caramel

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

Preparation: Salted Caramel

Deglaze with

Used products: Salted Caramel

  • 210 g
    salted butter

Preparation: Salted Caramel

Cool down at 50°C and add

Place in the fridge.

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.

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