Canelé cakes

Preparation steps

1. Cannelé batter

   Prepare the batter the day before. Split and scrape the vanilla beans. Heat the milk with the vanilla seeds to 50°C (122°F). Add the butter and sugar. Incorporate the whole eggs and egg yolks. Gradually sift in the flour while mixing, then add the rum. Blend the mixture and strain it through a fine sieve. Let it rest in the refrigerator for 24 hours. Preheat the oven to 200°C (392°F). Grease the canelé molds and fill them to the top. Bake for 45 minutes at 200°C, then reduce to 180°C (356°F) and bake for another 25 minutes.

2. Exotic insert

   Warm up one-third of the fruit compote to 40°C. Add the sugar mixed with pectin. Bring to a boil. Add the lemon juice and the remaining compote. Cut the pineapple into a fine brunoise. Roast the brunoise in a pan with sugar and butter. Combine the pineapple with the passion fruit confit. Pour into silicone half-sphere molds. Freeze.

3. Exotic mousse

   Whip the cream until light and foamy. Heat 100 g of exotic fruit purée and incorporate the pre-soaked gelatin. Mix with the remaining purée. Gently fold in the whipped cream.

4. Canelé insert

   Heat the milk and cream. Pour over the canelés and the pre-soaked gelatin. Blend the mixture thoroughly. Pour into silicone half-sphere molds. Freeze.

5. Canelé base

   Cut 2 mm-thick slices of canelé. Set aside.

6. Chocolate glaze

   Gently melt the chocolate with the cocoa butter. Keep at 33°C until ready to use.

7. Assembly

   Fill the canelé-shaped silicone molds with the exotic fruit mousse. Assemble the passion fruit insert and the canelé insert to form a sphere. Place the sphere in the center of the mold. Smooth the surface with more mousse and finish by placing a slice of canelé on top. Freeze. Dip the frozen canelé in the velvet spray coating. Brush with gold powder for a finishing touch.