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.
These mini desserts are full of flavour and texture, with its velvety buttercream and nutty hints, it’s the perfect bitesize offering.
Containing: 3 Components

Mini Cakes

Ingredients: Mini Cakes

  • 600 g
    butter
  • 200 g
    Callebaut Hazelnut Praline

Preparation: Mini Cakes

Soften the butter and mix it with the hazelnut praline.

Ingredients: Mini Cakes

  • 11 piece(s)
    Egg
  • 575 g
    caster sugar

Preparation: Mini Cakes

Whisk the eggs and sugar together until light and fluffy.

Whisk together the butter hazelnut mixture and egg sugar mixture.

Ingredients: Mini Cakes

  • 550 g
    plain flour
  • 10 g
    Baking powder
  • 150 g
    ground hazelnuts

Preparation: Mini Cakes

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.

Chocolate Praline Buttercream

Ingredients: Chocolate Praline Buttercream

  • 4 piece(s)
    egg whites
  • 200 g
    caster sugar

Preparation: Chocolate Praline Buttercream

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.

Ingredients: Chocolate Praline Buttercream

  • 340 g
    butter

Preparation: Chocolate Praline Buttercream

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

Ingredients: Chocolate Praline Buttercream

Preparation: Chocolate Praline Buttercream

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.

Decoration

Ingredients: Decoration

  • 50 g
  • 50 g
    Callebaut Hazelnut Bresilienne

Preparation: Decoration

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.

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