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Canelé | Emojoie Cuisine's Recipe Transcription

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Emojoie

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Ingredients

milk : 500ml
Vanilla beans : One
butter : 25g
Medium-strength flour : 125g
sugar : 250g
Whole egg : 1 piece
egg yolk : 2 pieces
rum : 50ml
Vanilla extract or vanilla essence : 1 teaspoon or a few drops

Time required

105minutes

Procedure

1) Put vanilla beans in a pan 00:29
Cut the vanilla beans into two pieces, remove the seeds inside, and put them in a pan.
2) Cook milk and butter 02:30
Put milk and butter in a pan and heat. Turn off the heat when the butter melts.
3) Mix flour and sugar 03:02
Put the sifted flour and sugar in a bowl and stir gently.
4) Mix whole egg and yolk 04:19
Put whole eggs and yolks in a bowl separate from bowl 3 and mix.
5) Add 2 and 4 to 3 05:08
Add half of 2 to the bowl of 3 and mix. Then add 4 and mix well, then add the remaining 2 and mix.
6) Add rum and vanilla extract to rest. 07:00
Add rum and vanilla extract to 5 and mix, wrap and rest in the refrigerator for 12 to 48 hours.
7) Mix the dough and preheat the oven 08:07
Remove the dough from the refrigerator, mix slowly with a whipper and strain once. Leave it as it is until the dough reaches room temperature. When the dough has risen to around 18 ° C, preheat the oven in preparation for baking.
8) Pour the dough 09:02
Spray the mold with softened butter or oil. Make sure the oven is warm and pour in the dough.
9) Bake the dough 09:55
Bake at 220 ° C for 15 minutes, then lower to 180 ° C for 50 minutes. After baking, remove it from the mold while it is still warm.

Point

・ Amount for 12 5.5 cm canelé types.
・ If there is no medium-strength flour, half of the strong flour and half of the weak flour may be used.
・ If you use the traditional recipe, apply melted honey wax and butter to the inside of the mold.
・ After baking for about 15 minutes, the surface will boil and swell a little, but the temperature will drop and it will sink little by little as it is baked slowly.
・ When it cools down, it's ready to eat.
・ When storing, do not put in a closed container and store at room temperature. The next day it will be a little moist, but the outside will be fragrant.