Canelé cakes

3608580009351 passion fruit hfc face 1kg

Ingredients

20 canelés

Cannelé batter

Whole milk 250 g
Vanilla bean 1 piece
Butter 25 g
White sugar 125 g
Egg 50 g
Egg yolk 20 g
T55 flour 62 g
Rum (optional) 25 g

Exotic insert

Passion fruit compote 350 g
Sugar 30 g
NH Pectin 10 g
Lemon juice 5 g
Pineapple 200 g
Sugar 50 g
Butter 20 g

Exotic mousse

Exotic puree 500 g
Gelatin sheet 13 g
Liquid cream 35 % fat 400 g
Sugar 50 g

Canelé insert

Canelé trimmings 100 g
Milk 120 g
Cream 80 g
Gelatin sheets 2

Canelé base

Canelé trimmings 2

Chocolate glaze

Chocolate milk 300 g
Cocoa butter 200 g

Assembly

Gold powder pm

Passion high fruit compote

This passion fruit compote is made from purple passion fruits harvested at optimum ripeness, some of which are received fresh at our Andros facility in southern Vietnam. Lightly sweetened, it retains the characteristic passion fruit seeds, providing authentic texture and intense flavour. Its balance of freshness, acidity and exotic notes makes it an ideal solution for verrines, inserts and pastry creations seeking a distinctive fruit taste.

Discover our High fruit compote product range

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.

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