Baker-Pastry Chef

Cannelés

An original recipe from Nicolas Boussin
Recipe calculated for 21 pieces
1 completion stage

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Corman products used for this recipe

Extra concentrated butter 99.9% fat - Sheet

Boil the milk (A) with the roasted butter and vanilla.
Add the cold milk (B).
The mixture should be at a temperature of approximately 40°C.
Gently add to the previously mixed sugar and flour.
Pour in the previously mixed rum and eggs.
Keep the batter in the fridge for 24 hours.
Pipe 100 g of the mixture into each buttered Exo glass mould (Matfer ref. 345417).
Bake at 180°C for approximately 40 to 45 minutes.
Leave to cool and then remove from the mould.

350 g whole milk (A) 100 g Extra concentrated butter 99.9% fat – Sheet 2 vanilla pods 650 g whole milk (B) 300 g strong flour 600 g sugar 200 g eggs 80 g rum

Cannelés

Cannelés

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