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Pastry · With Süvy
Canelés with no added sugar
An almost lacquered crust that gives way under the tooth, a soft heart of rum and vanilla. The canelé is an exercise in patience: 36 hours of resting beats any amount of technique.
Ingredients
- 500 ml whole milk
- 3 egg yolks
- 250 g Süvy
- 125 g T55 flour
- 30 g unsalted butter
- 100 ml amber rum
- 1 vanilla pod, split and scraped
- 1 pinch of fine salt
- Beeswax for lining the copper moulds
Method
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Heat the milk with the scraped vanilla pod and the butter. Remove from the heat at the first simmer and infuse for 10 minutes, covered.
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In a bowl, mix the yolks and Süvy without over-whisking. Add the flour and salt, then gradually work in the warm milk.
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Add the rum. The batter should be fluid and smooth.
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Cook over low heat for about 45 minutes, stirring regularly.
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Cover with cling film touching the surface and rest for 24 to 36 hours in the fridge, for the aromas and texture to develop fully.
Baking
- Preheat the oven to 250 °C, conventional heat.
- Apply the wax to the copper moulds, then fill them three-quarters full.
- Bake 10 min at 250 °C, then 50 to 60 min at 180 °C, until the crust is brown and glossy.
- Turn out while hot and cool on a rack.
Recipe developed by Laboratoires Innovi
Order Süvy on suvy.fr