Hazelnut Cannelé

  • Good to go
  • Timeless Classics
  • Good for freezing
These iconic French pastries are a great addition to your pastry case or tea menu. Perfect canelés take a little finesse, but your diligence will be rewarded! I wanted to create a unique version of this traditional item and found that hazelnut paste was the perfect addition.
Level:
Makes:
60 Units
Shelf life:
2 Days
Conservation:
Air tight, room temperature

Hazelnut Cannelé Dough

Ingredients

Preparation

  1. Boil the milk with the salt and caster sugar.
  2. Add the vanilla and let infuse for a few minutes.
  3. Pour over the hazelnut paste in the mixture.
  4. In a separate bowl, mix the whole eggs with the egg yols and add in the weak wheat flour.
  5. Combine all the mixtures togethers and add Rum.
  6. Strain, and leave in the fridge for 24 hours.
  7. Separately, prepare the Cannelé moulds. Apply beeswax to the inside of the moulds.
  8. Fill 3/4 of each mould with the Cannelé dough and cook in the oven at 190°C for approximately 30 minutes and then at 170°C for 40 minutes.

Assembly

  1. Once frozen, cut the choux-rros into 10cm long pieces.
  2. Fry in plenty of oil at approximately 175/180°C.
  3. Once fried, coat in crystal sugar and fill with the hazelnut pastry cream.
  4. Serve immediately.

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