Original creation by
Samuel Albert,
French Top Chef winner
Restaurant Les petits prés,
Angers, France
LARGE CANNELÉS
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Chef :
Brand
LARGE CANNELÉS
with Mount Gay® pastry cream
CANNELÉS
Ingredients
1 whole egg
1 egg yolk
125 g sugar
50 g flour
1 pinch of salt
1/2 vanilla pod
5 cl Black Barrel Mount Gay® rum 43%
25 g butter
25 cl milk
Step
Beat the egg and yolk with sugar. Add the flour, salt, vanilla and
lastly, the melted butter.
Add milk and Mount Gay® rum.
Put in fluted moulds. Bake for 45 minutes at 180°C.
CUSTARD
Ingredients
63 g pastry powder
20 cl milk
2 tablespoons Black Barrel Mount Gay® rum 43%
Step
Check the cooking with the tip of a knife, then unmold hot.
Make the pastry cream cold by mixing the pastry powder, milk
and Mount Gay® rum.
Garnish the cannelés with pastry cream by using a piping bag
or a spoon.
Video
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