Cannelé de Bordeaux with Planifolia Vanilla, Festive Flavours

Cannelé

• 375 grams whole milk, 3.5% mv
• 35 grams butter, 82% mv
• 3 grams of fine salt
• 1 piece Planifolia Red - Vanilla
• 190 grams granulated sugar
• 110 grams of wheat flour, t45
• 50 gram egg yolks
• 40 grams of brown rum

1. Heat the milk with the butter and salt
2. Halve the vanilla pod lengthwise and scrape out the marrow
3. Stir the marrow into the milk
4. Mix the sugar and flour well in a bowl
5. Add a little of the warm milk and stir to make a paste
6. Then add the egg yolks and continue to stir
7. Pour the porridge into the milk while stirring
8. Stir well with the rum
9. Let the batter ripen overnight
10. Bake the canelés in about 15 to 20 minutes at 180 degrees Celsius

Pâte à bombe

• 175 grams of egg yolks
• 350 grams granulated sugar
• 115 gram water

1. Beat the egg yolks at high speed
2. Boil the sugar with the water to 115º Celsius
3. Set the planet mixer to half speed and pour in the sugar water
4. Turn cold to approximately 40º Celsius.

Parfait

• 300g white chocolate
• 1 piece Planifolia Red - Vanilla
• 3 grams of gelatin, 205 Bloom
• 450 grams of Pâte à bombe
• 600 grams of whipped cream, 35% MV

1. Melt the white chocolate
2. Melt the pre-soaked gelatin
3. Whip the cream until fluffy
4. Now add a scoop of whipped cream to the chocolate
5. Then continue with the gelatin
6. In two steps, mix this mixture with the pâte à bombe, then fold in the whipped cream.

Extra requirements

• Copper spray
• Planifolia Black - Vanilla

Chef: Hidde de Brabander