Hazelnut Orange Malt Cannelés

Recipe

Created by
  • Ramon Morató - 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
    Zéphyr™ Caramel
  • 650g
    Deodorized Cocoa Butter
  • 400g
    clarified butter

Melt

  • 500g
    Praliné 50% Hazelnuts

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.

Others

Ingredients Preparation
  • Q.S.
    Zéphyr™ Caramel
  • Q.S.
    Pépites Cacao Zéphyr™ Caramel
  • Q.S.
    cubes of candied oranges

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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