MAKES 24 CAKES
  • CANNELÉ MIX
    • UHT whole milk 835g
    • NOROHY Mexican vanilla bean 18g
    • Sugar 375g
    • Salt 4g
    • European-style butter 85g
    • Whole eggs 40g
    • Egg yolks 100g
    • All-purpose 210g
    • Dark rum 80g

    Heat the milk and scraped vanilla beans and leave it to infuse for 20 minutes.
    Strain and rectify the weight of the cream.
    Add the sugar, salt and butter.
    Add the eggs and egg yolks (the mixture should be no warmer than 140°F or 60°C).
    Add the rum.
    Gradually combine the mixture with the flour. Blend and set aside for 24 hours at 40°F (4°C).

     

  • RUM & VANILLA SYRUP
    • Water 180g
    • NOROHY Mexican vanilla bean 3g
    • Sugar 235g
    • Dark rum 80g

    Heat the water with the scraped vanilla bean and leave to infuse for 20 minutes.

    Add the sugar and rum.
    Set aside.

  • PREPARATION

    This recipe is designed for cannelé molds with a height of 5cm and a diameter of 5.5cm

     

    Make the cannelé mix and syrup.
    Grease the cannelé molds and pour 70g of the mixture into each mold.
    Bake for 10 minutes at 390°F (200°C), then for 15 minutes at 355°F (180°C).

    Finally, finish baking your cannelés at 330°F (165°C) for 40 minutes.
    Remove from the molds as soon as you take them out of the oven.
    Once the cannelés have cooled, steep them in the rum and vanilla
    syrup and leave them to drain.

     

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