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

4.4 lb

Milk
0.1 oz

Salt
4 pod(s)

Vanilla
10.6 oz

Cacao Barry Pure Paste - 100% Hazelnuts - paste - 5kg bucket
2.2 lb

Butter

Boil the milk with the salt and caster sugar.
Add the vanilla and let infuse for a few minutes.
Pour over the hazelnut paste in the mixture.
In a separate bowl, mix the whole eggs with the egg yols and add in the weak wheat flour.
Combine all the mixtures togethers and add Rum.
Strain, and leave in the fridge for 24 hours.
Separately, prepare the Cannelé moulds. Apply beeswax to the inside of the moulds.
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.