Hazelnut Orange Malt Cannelés

Blanch

Incorporate at intervals

Add a mixture of

Mix and add

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

Melt

Add to the mixture

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

Dry caramelise

Deglaze with

Cool down at 50°C and add

Place in the fridge.

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.