Canelés Revisited with Vanilla Rum Mousse and Caramel Filling

This recipe is a creative reinterpretation of the classic French canelé by pastry chef Jeffrey Cagnes. It features layers of vanilla-rum mousse, caramel filling, and a chocolate coating, inspired by the signature dessert from Stohrer bakery in Paris. Here’s a simplified guide:

Canelés Revisited with Vanilla Rum Mousse and Caramel Filling

Components:

1. Caramel Center

2. Vanilla Biscuit

3. Rum Syrup

4. Vanilla-Rum Mousse

5. White Chocolate Coating

Step-by-Step Recipe

1. Caramel Filling

Ingredients:

160g heavy cream

40g + 25g milk

125g glucose syrup

1 vanilla bean

1.5g fleur de sel

75g sugar

55g butter

Instructions:

1. In a saucepan, heat 40g glucose, 40g milk, cream, vanilla, and salt.

2. In a separate saucepan, cook the remaining glucose and sugar to 185°C (or amber-colored).

3. Carefully deglaze with the hot cream mixture, then bring to 105°C.

4. Strain, and when caramel cools to 70°C, blend in butter.

5. Stir 25g milk into 200g of caramel.

6. Pour into mini canelé molds, filling ⅔ full, then freeze.

2. Vanilla Biscuit

Ingredients:

160g sugar

100g egg

1 tsp vanilla extract

160g heavy cream

120g flour

1 tsp baking powder

40g olive oil

Instructions:

1. Preheat oven to 170°C.

2. Whisk eggs and sugar until pale. Add vanilla and cream.

3. Gently fold in flour and baking powder, followed by olive oil.

4. Spread onto a baking mat, bake for 15 minutes. Cut into 4 cm rounds.

3. Rum Syrup

Ingredients:

75g water

40g sugar

17g rum

Instructions:

1. Boil water and sugar, then cool and mix in rum.

2. Brush warm biscuit rounds with syrup.

4. Vanilla-Rum Mousse

Ingredients:

130g white chocolate

4g gelatin (2 sheets)

70g whole milk

1 vanilla bean

150g heavy cream

6g rum

Instructions:

1. Soak gelatin in cold water.

2. Warm milk with vanilla, infuse for 30 minutes, reheat, then mix in gelatin.

3. Melt white chocolate and emulsify with milk. Fold in whipped cream and rum.

4. Pipe mousse halfway in molds, add caramel filling, then top with more mousse.

5. Place biscuit round on top and freeze for at least 4 hours.

6. White Chocolate Coating

Ingredients:

150g white chocolate

150g cocoa butter

Instructions:

1. Melt white chocolate and cocoa butter.

2. Dip frozen canelés in coating at 45°C, then set on a rack to harden.

Finishing Touch

1. Spray with copper edible glitter spray for a polished look.

2. Serve after letting them sit at room temperature for 15 minutes to soften the caramel.

Enjoy your homemade canelés inspired by French pastry techniques!