Servings: Makes 10 pieces
1 Recipes steps
1 Mini Gateau
70g Caster sugar
55g Acacia honey
85g Whole milk
90g Finely ground hazelnuts
75g Strong flour
3g Baking powder
2g Fine salt
25g Crushed hazelnuts
10 PRALINÉ MELTY
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