Mini Hazelnut Praline Cakes

These mini desserts are full of flavour and texture, with its velvety buttercream and nutty hints, it’s the perfect bitesize offering.

Recipe

Created by

ingredients	preparation
600g butter 200g PRA	Soften the butter and mix it with the hazelnut praline.
11piece(s) Egg 575g caster sugar	Whisk the eggs and sugar together until light and fluffy. Whisk together the butter hazelnut mixture and egg sugar mixture.
550g plain flour 10g Baking powder 150g ground hazelnuts	Gently fold through the flour, baking powder and ground, roasted hazelnuts. Pour into 8cm cake silicone mats and bake for 20 minutes at 170°C. Once cooked, allow to cool completely.

ingredients

preparation

Soften the butter and mix it with the hazelnut praline.

Whisk the eggs and sugar together until light and fluffy.

Whisk together the butter hazelnut mixture and egg sugar mixture.

Gently fold through the flour, baking powder and ground, roasted hazelnuts.

Pour into 8cm cake silicone mats and bake for 20 minutes at 170°C.

Once cooked, allow to cool completely.

ingredients	preparation
4piece(s) egg whites 200g caster sugar	Over a bain marie gently mix and warm the egg whites and sugar to 65°c to dissolve the sugars. Place the egg whites and sugar into a machine bowl and whisk to a meringue.
340g butter	Slowly add the softened butter piece by piece, whisking in between each addition.
200g 823NV 140g PRA	Warm the chocolate and hazelnut praline and whisk into the mix. To assemble the cakes, pipe bulbs of buttercream between each layer of cake (approx 40g per layer). Each cake will have three layers of cake.

ingredients

preparation

Over a bain marie gently mix and warm the egg whites and sugar to 65°c to dissolve the sugars.

Place the egg whites and sugar into a machine bowl and whisk to a meringue.

Slowly add the softened butter piece by piece, whisking in between each addition.

Warm the chocolate and hazelnut praline and whisk into the mix.

To assemble the cakes, pipe bulbs of buttercream between each layer of cake (approx 40g per layer). Each cake will have three layers of cake.

ingredients	preparation
50g 50g NAN-CR-HA3714	Pipe a decorative bulb of buttercream on the very top layer (approx 10g per cake) and then sprinkle with dark chocolate blossoms and hazelnut bresilienne.