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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

cake flour : 140g
キビ糖 : 150g
卵(M又はLサイズ) : 2個
(A)牛乳 : 500g
(A)無塩バター : 20g
ラム酒 : 50g
無塩バター(型用) : 適量
はちみつ : 適量

Time required

90minutes

Procedure

1) Prepare milk and unsalted butter 00:25
Put (A) in a pan and boil it completely to mix.
Mix in ice water and allow to cool completely.
2) Make dough 01:32
Put sugar in a bowl.
Sift the cake flour into it.
Mix lightly.
Add eggs and mix.
Add 1 in 2 portions and mix well.
Add rum and mix.
Refrigerate for 2 hours.
3) Get ready for the canelé 03:56
Apply unsalted butter (for mold) thinly in the canelé mold.
Apply honey to the canelé-shaped pool.
4) カヌレ型に生地を入れる 05:19
2を常温に30分置く。
裏漉しする。
カヌレ型の8〜9分目の高さまで注ぐ。
5) 生地を焼く 06:10
オーブンで250分15分焼き、温度を下げて更に200度35分焼く。
6) 仕上げる 06:20
5をカヌレ型から外す。

Point

・ Canelé recipe that can be made in a short time without letting the dough sleep overnight.
-During step 1, heating is not performed in the microwave. The dough stabilizes when it is completely boiled.
・ Be careful not to spill during step 1.
・ You may arrange by adding tea or fresh cream to milk.
・ If the dough is warm, the texture of the baked canelé dough will deteriorate, so cool the (A) boiled in step 1 completely with ice water.
・ If you do not add rum, add the amount of rum to the milk.
・ In step 3, apply unsalted butter (for molds) into the canelé mold to give it a savory and glossy appearance.
・ In step 3, apply honey to the canelé-shaped edge to prevent the dough from spilling and bake it cleanly.
-Preheat the oven to 250 degrees.
・ By placing the dough at room temperature for 30 minutes before putting it in the mold, it will be baked cleanly even in a household oven.
・ Open and close the oven quickly so that the temperature does not drop.