Cannelé

AVERAGE

For 300 persons

2500g milk or soy milk
1080g of sugar
20g salt
240g of butter or margarine
200g of rum
1000g of flour
30g corn starch

Download the recipe

This recipe can be used with

out of

reviews

Preparation

DAY 1

Heat half of the milk with the butter, sugar, salt and vanilla.
Add to the previous mixture the other half of the still cold milk, the rehydrated Yumgo Whole & Yolk and the rum.
Once cooled to 29°C, mix a small portion of the liquid with the cornstarch/flour mixture to form a thick mixture.
Add the remaining liquid, strain and place in an airtight container.
Leave to stand for 24 to 48 hours at +4°C.

DAY 2

Preheat the molds to 230°C.
Grease the molds then turn over onto a rack to let the excess drain.
Gently mix the mixture, making sure there is no deposit left.
Fill the molds with 80g of mixture per mold (or up to 0.5cm from the edge).
Lower the oven temperature to 200°C, bake for 20 minutes.
Lower the oven temperature to 180°C, cook for 25 min until the desired color is reached.
Unmold, leave to cool on a rack for at least 1 hour.

Download the recipe