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Canelé (rare cheese cream)｜Recipe written by Les sens ciel

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Les sens ciel

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Ingredients

(A) Milk : 375g
(A)グラニュー糖 : 80g
(A)無塩バター : 35g
(A)バニラビーンズ : 1/3
(B)卵黄 : 3個
(B)グラニュー糖 : 80g
薄力粉 : 90g
ラム酒 : 15g
(C)クリームチーズ : 100g
(C)マスカルポーネ : 50g
(C)グラニュー糖 : 25g
(D)生クリーム(40%) : 20g
(E)生クリーム(40%) : 70g
粉砂糖 : 適量

Time required

120minutes

Procedure

1) Warm the milk 00:38
Put (A) in a pan and heat it over low heat until the temperature reaches 75 degrees.
2) Make dough 01:57
Put (B) in a bowl and stir. When it becomes creamy, add about half of 1 and mix.
Add the sifted cake flour and mix until blended.
Add the rest of 1 and mix.
After mixing, strain with a colander, put the vanilla beans back in, wrap them, and let them sit in the refrigerator overnight.
3) Bake the dough 05:22
Apply an appropriate amount of unsalted butter to the canelé mold.
Remove the vanilla beans from 2 and add rum, mix gently, strain with a colander and pour into a mold.
Bake in a 180 degree oven for 1 hour.
4) 粗熱を取る 07:50
焼き上がった3を冷まし、型から外して粗熱を取っておく。
5) クリームを作る 07:43
ボウルに(C)を加えて混ぜる。
全体が混ざったら(D)を加えて混ぜる。
さらに(E)をかき混ぜて8割立てのホイップクリームにし、ボウルに加えて軽く混ぜる。
6) 仕上げる 09:23
カヌレの底をくり抜き、5を流し込む。
穴をふさぐように上にもクリームを絞る。
上から粉砂糖をまぶして完成。

Point

・ It is good to measure the temperature of milk accurately.
・ If the top plate is turned over after 30 minutes during baking, uneven baking will be less likely to occur.
・ Bring the cream cheese to room temperature before mixing.
・ You can just squeeze the cream on the canelé, but it is recommended to squeeze it out because it will be more delicious if the cream is inside.