Recipes

Date posted: 06/01/2025

Callebaut mini hazelnut praline cakes

06/01/2025
    Rating
    Votes: 1 Average: 5

    Ingredients

    For the mini cakes
    Everyday Favourites salted butter 600g
    Callebaut Nuts - Hazelnut Praline 200g
    Everyday Favourites free range eggs 11
    Caster sugar 575g
    Everyday Favourites plain flour 550g
    Baking powder 10g
    Ground hazelnuts 150g
    For the chocolate praline buttercream
    Egg whites 4
    Caster sugar 200g
    Everyday Favourites salted butter 340g
    Callebaut 823 200g
    Callebaut Nuts - Hazelnut Praline 140g
    Decoration:
    Mona Lisa Dark Chocolate Blossoms 50g
    Callebaut Nuts - Hazelnut Bresilienne 50g

    Method

    1. To make the mini cakes. Soften the butter and mix it with the hazelnut praline.
    2. Whisk the eggs and sugar together until light and fluffy.
    3. Whisk together the butter hazelnut mixture and egg sugar mixture.
    4. Gently fold through the flour, baking powder and ground, roasted hazelnuts.
    5. Pour into 8cm cake silicone mats and bake for 20 minutes at 170°C. Once cooked, allow to cool completely.
    6. To make the chocolate praline buttercream. Over a bain marie gently mix and warm the egg whites and sugar to 65°c to dissolve the sugars.
    7. Place the egg whites and sugar into a machine bowl and whisk to a meringue.
    8. Slowly add the softened butter piece by piece, whisking in between each addition.
    9. Warm the chocolate and hazelnut praline and whisk into the mix.
    10. 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.
    11. To decorate. 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. Bidfood offer wholesale dessert services that could benefit your business.
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