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This recipe provides instructions for making 24 traditional cannelé cakes. It involves making a cannelé mix by infusing milk with vanilla beans and combining it with sugar, salt, butter, eggs and flour. The batter is refrigerated for 24 hours before baking in greased molds. A rum and vanilla syrup is prepared separately to steep the baked cakes in for additional flavor. The finished cakes have a soft, vanilla-flavored center surrounded by a crispy, caramelized exterior.

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Mária Kašická
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58 views2 pages

Downloadfile 2

This recipe provides instructions for making 24 traditional cannelé cakes. It involves making a cannelé mix by infusing milk with vanilla beans and combining it with sugar, salt, butter, eggs and flour. The batter is refrigerated for 24 hours before baking in greased molds. A rum and vanilla syrup is prepared separately to steep the baked cakes in for additional flavor. The finished cakes have a soft, vanilla-flavored center surrounded by a crispy, caramelized exterior.

Uploaded by

Mária Kašická
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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ESTRIADO CANNELÉ CAKES

MAKES 24 CAKES PREPARATION


This recipe is designed for cannelé molds with a height
of 5cm and a diameter of 5.5cm
CANNELÉ MIX
Make the cannelé mix and syrup.
UHT whole milk..........................................................835g Grease the cannelé molds and pour 70g of the mixture
NOROHY Mexican vanilla bean.................................... 18g into each mold.
Sugar...........................................................................375g Bake for 10 minutes at 390°F (200°C), then for 15 minutes
Salt..................................................................................4g at 355°F (180°C). Finally, finish baking your cannelés at
European-style butter..................................................85g 330°F (165°C) for 40 minutes.
Whole eggs...................................................................40g Remove from the molds as soon as you take them out
Egg yolks.....................................................................100g of the oven.
All-purpose flour........................................................ 210g Once the have cooled, steep them in the rum and vanilla
Dark rum......................................................................80g syrup and leave them to drain.

Heat the milk and scraped vanilla beans and leave it to


infuse for 20 minutes.
Strain and rectify the weight of the cream.
Add the sugar, salt and butter.
Add the eggs and egg yolks (the mixture should be no
warmer than 140°F or 60°C).
Add the rum.
Gradually combine the mixture with the flour. Blend and
set aside for 24 hours at 40°F (4°C).

RUM & VANILLA SYRUP


Water...........................................................................180g
NOROHY Mexican vanilla bean......................................3g
Sugar...........................................................................235g
Dark rum......................................................................80g

Heat the water with the scraped vanilla bean and leave
to infuse for 20 minutes. Add the sugar and rum.
Set aside.

ABOUT THE RECIPE

This nostalgic cake inspired by the traditional


Bordeaux cannelé has a soft middle flavored with
Mexican vanilla, but its outside is deliciously crispy
and caramelized with rum and vanilla syrup.

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