Hazelnut Orange Malt Cannelés

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Hazelnut cake

ingredients	preparation
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

ingredients	preparation
1500g CHK-N35ZECA 650g NCB-HD703-BY 400g clarified butter	Melt
500g PRN-HA50CBY	Add to the mixture
Pre-crystallise the coating at around 23ºC and coat the cakes.

Salted Caramel

ingredients	preparation
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.

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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