Easy French Canelés with Vanilla and Rum

Introduction

Have you ever wondered how to elevate the classic French canelé into a modern masterpiece? While traditional canelés are renowned for their caramelized crust and custardy center, this reinterpretation introduces layers of vanilla-rum mousse and a luscious caramel filling, all encased in a crisp chocolate shell. This innovative twist not only enhances the flavor profile but also adds a contemporary flair to the beloved Bordeaux pastry.

Ingredients List

Caramel Filling

• 160g heavy cream
• 40g + 25g whole milk
• 125g glucose syrup
• 1 vanilla bean
• 1.5g fleur de sel
• 75g granulated sugar
• 55g unsalted butter

Vanilla Biscuit

• 160g granulated sugar
• 100g whole eggs
• 1 tsp vanilla extract
• 160g heavy cream
• 120g all-purpose flour
• 1 tsp baking powder
• 40g olive oil(Bake from Scratch – #thebakefeed)

Rum Syrup

• 75g water
• 40g granulated sugar
• 17g dark rum(ironwhisk.com)

Vanilla-Rum Mousse

• 130g white chocolate
• 4g gelatin (2 sheets)
• 70g whole milk
• 1 vanilla bean
• 150g heavy cream
• 6g dark rum

White Chocolate Coating

• 150g white chocolate
• 150g cocoa butter

Substitution Tips:

• For a non-alcoholic version, replace dark rum with rum extract or omit entirely.
• If glucose syrup is unavailable, corn syrup can be used as an alternative.
• Vanilla extract can substitute for vanilla beans, though the flavor may be less intense.

Timing

• Preparation Time: PT1H30M
• Cooking Time: PT30M
• Total Time: PT2H(Raising Cane’s, culinarye.com)

This modern canelé recipe requires approximately 2 hours, which is comparable to traditional methods but offers a more intricate flavor experience.

Step-by-Step Instructions

1. Prepare the Caramel Filling

1. In a saucepan, combine 40g glucose syrup, 40g milk, heavy cream, scraped vanilla bean seeds, and fleur de sel. Heat until warm.
2. In a separate saucepan, cook the remaining glucose syrup and granulated sugar until it reaches 185°C, achieving a deep amber color.
3. Carefully deglaze the caramel with the warm cream mixture, stirring continuously. Bring the mixture to 105°C.
4. Strain the caramel to remove any lumps. Once it cools to 70°C, blend in the unsalted butter until smooth.
5. Add the remaining 25g of milk to 200g of the caramel, mixing well.
6. Pour the caramel into mini canelé molds, filling them two-thirds full. Freeze until solid.

Tip: Ensure the caramel is not too hot when adding the butter to prevent separation.

2. Bake the Vanilla Biscuit

1. Preheat the oven to 170°C (338°F).
2. In a mixing bowl, whisk together the whole eggs and granulated sugar until the mixture becomes pale and fluffy.
3. Add the vanilla extract and heavy cream, mixing until combined.
4. Sift in the all-purpose flour and baking powder, folding gently to maintain airiness.
5. Incorporate the olive oil, mixing until the batter is smooth.
6. Spread the batter onto a baking mat or parchment-lined tray to a uniform thickness.
7. Bake for 15 minutes or until golden brown.
8. Once cooled, cut the biscuit into 4 cm rounds using a cookie cutter.

Tip: Using olive oil adds a subtle fruity note to the biscuit, complementing the rum and vanilla flavors.(What To Cook Today)

3. Prepare the Rum Syrup

1. In a saucepan, bring water and granulated sugar to a boil, ensuring the sugar dissolves completely.
2. Remove from heat and allow the syrup to cool slightly.
3. Stir in the dark rum.
4. Brush the syrup onto the warm biscuit rounds, allowing it to soak in.(ironwhisk.com)

Tip: Applying the syrup while the biscuit is still warm enhances absorption, ensuring a moist texture.

4. Make the Vanilla-Rum Mousse

1. Soak the gelatin sheets in cold water until softened.
2. In a saucepan, warm the whole milk with the scraped vanilla bean seeds. Allow it to infuse for 30 minutes.
3. Reheat the milk and dissolve the softened gelatin into it.
4. Melt the white chocolate in a separate bowl.
5. Gradually add the warm milk mixture to the melted white chocolate, stirring to create a smooth emulsion.
6. Whip the heavy cream to soft peaks and fold it into the chocolate mixture.
7. Stir in the dark rum, ensuring the mousse is smooth and airy.

Tip: For a lighter texture, ensure the whipped cream is not overbeaten before folding into the chocolate mixture.

5. Assemble the Canelés

1. Pipe the vanilla-rum mousse halfway into each canelé mold.
2. Insert a frozen caramel filling into the center of each mold.
3. Top with additional mousse, filling the molds nearly to the top.
4. Place a syrup-soaked biscuit round on top of each mold, pressing gently to adhere.
5. Freeze the assembled molds for at least 4 hours, or until fully set.

Tip: Freezing ensures the canelés maintain their shape during the coating process.

6. Apply the White Chocolate Coating

1. Melt the white chocolate and cocoa butter together, ensuring a smooth mixture.
2. Heat the coating to 45°C (113°F) for optimal dipping consistency.
3. Unmold the frozen canelés and dip each into the warm coating, ensuring full coverage.
4. Place the coated canelés on a wire rack to allow excess coating to drip off and set.

Tip: Using a thermometer ensures the coating is at the ideal temperature for a smooth finish.

7. Finishing Touch

1. Once the coating has set, lightly spray the canelés with copper edible glitter for a luxurious appearance.
2. Allow the canelés to sit at room temperature for 15 minutes before serving, ensuring the caramel center softens to the perfect consistency.

Tip: Serving at room temperature enhances the flavor and texture contrast between the mousse, caramel, and biscuit layers.

Nutritional Information

Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.

Healthier Alternatives for the Recipe

• Reduce Sugar: Use natural sweeteners like stevia or erythritol to lower sugar content.
• Lower Fat: Replace heavy cream with a lighter alternative, such as coconut cream or reduced-fat cream.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend to accommodate dietary restrictions.
• Alcohol-Free: Omit rum or use rum extract to maintain flavor without alcohol content.

Serving Suggestions

• Presentation: Serve on elegant dessert plates with a drizzle of caramel sauce and a sprinkle of sea salt.
• Pairings: Complement with a glass of dessert wine, such as Sauternes, or a cup of rich espresso.
• Occasions: Ideal for special events like weddings, anniversaries, or gourmet dinner parties.

Common Mistakes to Avoid

• Overheating Caramel: Exceeding 185°C can result in burnt caramel. Use a thermometer to monitor temperature.

End your meal on a sweet note with one of our irresistible(desserts), from classic treats to unique creations.

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