Aged rum and hazelnut canelé

HAZELNUT CANELÉ DOUGH

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

Boil

  • 4pod(s)
    vanilla

Add and let infuse for a few minute

  • 340g
    Pure Paste 100% Hazelnuts

Pour gradually over the hazelnut paste

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

Separately mix

  • 200g
    aged rum

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

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