Aged rum and hazelnut canelé

Aged rum and hazelnut canelé

Level:
Medium
Makes:
Recipe for approx. 60 units

HAZELNUT CANELÉ DOUGH

Used products: HAZELNUT CANELÉ DOUGH

  • 2000 g
    milk
  • 2 g
    salt
  • 1000 g
    caster sugar

Preparation: HAZELNUT CANELÉ DOUGH

Boil

Used products: HAZELNUT CANELÉ DOUGH

  • 4 pod(s)
    vanilla

Preparation: HAZELNUT CANELÉ DOUGH

Add and let infuse for a few minute

Used products: HAZELNUT CANELÉ DOUGH

Preparation: HAZELNUT CANELÉ DOUGH

Pour gradually over the hazelnut paste

Used products: HAZELNUT CANELÉ DOUGH

  • 400 g
    eggs
  • 240 g
    egg yolks
  • 300 g
    weak flour

Preparation: HAZELNUT CANELÉ DOUGH

Separately mix

Used products: HAZELNUT CANELÉ DOUGH

  • 200 g
    aged rum

Preparation: HAZELNUT CANELÉ DOUGH

Combine both mixtures and add

Strain, and leave in the fridge for 24 hours
Separately, prepare the canelé moulds. Apply beeswax to the inside of the moulds
Fill 3/4 of each mould with the canelé dough and cook in the oven at 190°C for approx. 30 minutes and then at 170°C for 40 minutes
Demould straight away and store