449 g milk
45 g 80% cocoa paste
22 g butter
1 vanilla bean
112 g sugar (1)
112 g T45 flour
112 g sugar (2)
22 g whole egg
54 g egg yolk
45 g Mount Gay® rum 55%
Total weight: 973 g
Step
Heat the milk, cocoa mass, butter, vanilla and sugar (1) to 60°C. Stir in the flour and sugar (2), then the whole egg, egg yolk, and Mount Gay® rum, without overmixing. Strain through a sieve and let rest for at least 24 hours in the refrigerator, ideally 72 hours.
2. MOUNT GAY® COFFEE GANACHE
Ingredients
6 g coffee beans
62 g whipping cream
55 g brewed coffee
48 g 80% chocolate
11 g glucose syrup
7 g butter
3 g Mount Gay® rum 55%
Total weight: 192 g
Step
Prepare a hot infusion: heat the coffee beans in the cream to 65°C. Let rest for at least 2 hours. Strain, then reheat the resulting infusion and glucose syrup to 65°C. Gradually pour into the melted chocolate, cooled to 35–40°C, then fold in the softened butter and Mount Gay® rum. Whip into whipped cream. Mix well, pour into small pearl-shaped silicone molds, and place in the freezer.
3. BAKING
Ingredients
No ingredients.
Step
Divide the pan among well-buttered 48-g cannelé molds. Bake for 20 minutes at 180°C, then for 40 minutes at 160°C. Remove from the molds and continue baking for 5 minutes at 160°C. Once baked, let the cannelés cool, then top each one with a dollop of Mount Gay® coffee ganache.
