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Canelé｜Cooking Dayu [Dayu's Sweets Class]'s Recipe Transcript

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Pâtissier Yuki Uchida【パティシエゆうきのお菓子教室】

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Number of Videos: 318本

Ingredients

milk : 500g
Vanilla beans : One
(A) Granulated sugar : 250g
(A) Cake flour : 70g
(A) Strong bread : 55g
(B) Whole egg : 1 piece
(B) Egg yolk : 2 pieces
(C) Drawn butter (unsalted) : 25g
(C) Rum : 20g
型用バター : 適量

Time required

100minutes

Procedure

1) Warm the milk 00:25
Put vanilla beans and milk in a pan, heat over low heat until just before boiling, and cool to about 50 degrees.
2) Sift the flour 01:43
Sift (A) into a bowl.
3) Make dough 02:18
Add 1/3 of the milk cooled to about 50 degrees to 2 and mix.
Add the beaten (B) and mix, add the rest of the milk and mix well.
Finally, add (C) and mix well.
Switch to a rubber spatula and mix without leaving any residue.
Cover with plastic wrap and let it rest in the refrigerator for at least a day.
4) 生地を焼く 04:30
常温に戻した生地を漉し、ゴムベラで混ぜる。
バターを塗った型の9分目まで生地を注ぐ。
250度に予熱したオーブンで25分、210度に下げて60分焼く。
型から取り出して完成。

Point

・ Amount for 9 canelé types.
・ Weigh all materials.
・ Apply butter to the mold.
-Although the Teflon mold is used in the video, the temperature and time of the oven are adjusted according to the material of the mold.
-Squeeze the vanilla bean seeds and use with the pods.
・ Heat the milk while mixing with a whisk to loosen the vanilla bean seeds.
・ If you pour hot milk into flour, it will not burn well, so be sure to cool it before mixing.
・ Double wrap the surface of the dough and the bowl to rest.
・ Return the dough taken out of the refrigerator to room temperature.
-Preheat the oven to 250 degrees.
・ At first, the point is to bake firmly so that the surface is hardened at high temperature.