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1 Recipes steps

1 Mini Gateau

Mini Gateau 

    70g Caster sugar
    55g Acacia honey
    85g Whole milk
    85g Eggs
    90g Finely ground hazelnuts 
    75g Strong flour
    3g Baking powder
    2g Fine salt
    70g Butter 
    25g Crushed hazelnuts

    In a food processor, mix together the sugar, honey, milk and eggs.
    Add the finely ground hazelnuts, salt, sifted flour and baking powder.
    Add the creamed butter and crushed hazelnuts. 
    If the butter is difficult to mix in, do not hesitate to heat the bowl slightly using a hairdryer. However, be careful not to melt the butter.
    Pipe 40g of mixture into silicone muffin moulds, then insert a PRALINÉMELTY CENTRE. 
    Cover this over with some more mixture (approx. 20g) and bake in a fan assisted oven at 180°C for approx. 18 minutes.

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

Valrhona recipe mini cakes