For 10 canelés
- 1 siphon
- 1 sugar pump
- 10 canelé moulds in copper (or in metal)
- Canelés mix (to be prepared the previous day)
The previous day
- 500g milk
- 1 vanilla pod
- 200g egg yolks
- 75g caster sugar
- 20g flour T45
- 15g rum
Prepare the canelés mix like a custard sauce.
Brew the split and scraped vanilla pod in the milk.
In a round bottom mixing bowl, mix the egg yolks, the sugar and the flour.
Bring the brewed milk to a boil and pour part of it on the yolk, sugar and flour mix. Carefully thin with a whip and pour back into the saucepan with the remainder of the milk before baking to a syrupy texture at 84°C.
Away from the heat, add the rum.
Put away the mix in a siphon and close.
Leave to rest for one night in the refrigerator.
- 150g caster sugar
- 10g butter
Bake the dry sugar at 180°C and add the butter before baking again at 165°C.
Put away on a baking sheet.
Finely stretch the caramel on the baking sheet.
Use the canelé mould as a cookie cutter and cut away some disks, taking the excess of caramel away from the border of the mould.
Work the caramel with your fingers (wearing gloves) and put into the shape of a small ball.
Using a sugar pump, blow the ball of caramel in a canelé mould.
Wait for 6 to 7 seconds for the caramel to harden and unmould by pulling lightly on the pump needle.
If the caramel becomes too hard, put it in the microwave oven for a maximum of ten seconds.
Insert two cartridges of gas in the siphon and shake well.
Using the siphon, raise the canelé mix inside the shells of caramel and close with a disk of caramel.
The Arcachon Basin is a place where people like to have reference points : the Marquets share with their clientele a traditional love of craft and high standards.The regional names of their specialities will titillate the imagination of young and old alike : from the house speciality Dune du Pyla to [...]Read more