Christmas Cupcakes
| Steps: 1. Hazelnut cake 2. Zéphyr™ Caramel coating 3. Salted caramel 4. Assembly |
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| Weight | Ingredients |
| Hazelnut cake | |
| 400 г | Butter |
| 320 г | Zahar |
| 80 г | Invert sugar |
| Blanche | |
| 400 г | Eggs |
| 40 г | Malt extract |
| 8 г | Salt |
| Switch on at intervals: | |
| 300 г | Roasted hazelnut |
| 160 г | T55 flour |
| 8 г | Backpulver |
| Add a mixture of 160g cubed candied oranges. Mix and fill into silicone cupcake tins. Bake at about 180ºC. | |
| 1500 г | Zéphyr™ Caramel 35% melted |
| 650 г |
Deodorised cocoa butter |
| 400 г | Churned butter |
| 500g praline 50% hazelnuts and add to the mixture. Pre-crystallise the coating at about 23ºC and spread on the cakes. | |
| Salted caramel | |
| 550 г | Zahar |
| Dry caramelisation | |
| 375 г | 35% cream |
| 50 г | Glucose syrup DE 60 |
| 4 г | Fine salt |
| 1 under | Vanilla |
| Deglaze with 210g salted butter Cool to 50°C and add to the mixture. Place in the fridge. | |
| Assembly: | |
| Place Pépites Cacao Zéphyr™ Caramel and candied orange cubes on the side of the cake. Add some of the salted caramel in the centre. |
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