Hazelnut praliné, mandarin and yuzu cake

HAZELNUT PRALINE CAKE DOUGH

Ingredients Preparation
  • 1350g
    Praliné 50% Hazelnuts

Put into a mixer 

  • 660g
    eggs

Gradually add

  • 14g
    salt
  • 264g
    hazelnut oil

Add

  • 400g
    strong flour

Finally, add previously sieved flour 

  • 20g
    leavening

And add

Fill the 3/4 of the moulds with the mixture
Cook in the oven at 180°C

GELIFIED MANDARIN AND YUZU FILLING

Ingredients Preparation
  • 70g
    sucrose
  • 18g
    yellow ribbon pectin

Mix

  • 1000g
    mandarin juice

Add in the mixture

  • 840g
    sucrose
  • 140g
    glucose syrup DE 44

Boil for 5 minutes and add 

  • 6g
    citric acid solution

Stop the cooking at 70°C Bx or around 105°C
Add and leave aside

  • Q.S.
    yuzu puree

Once cooled down pass through a fine sieve and rectify with yuzu juice to obtain desired texture

SPECIAL CHOCOLATE AND HAZELNUT COATING

Ingredients Preparation
  • 700g
    Pure Paste 100% Hazelnuts
  • 1400g
    Lactée Barry

Mix

  • 240g
    Praliné Grains

And add

  • sufficient quantity ofAs needed
    Lactée Barry
  • 240g
    Pailleté Feuilletine™

ASSEMBLY

1. Once the cakes are baked, fill them with mandarin and yuzu.
2. Store in the fridge for a few minutes and then dip into the milk chocolate and hazelnut coating.
3. Decorate to your taste and store.

Get in Touch