Cannele

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Ingredients

  • 1125 gr. whole milk
  • 150 gr. butter
  • 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
  • 375 gr. whole milk
  • 6 egg yolks
  • 750 gr. sugar
  • 563 gr. all-purpose flour
  • 150 gr. rum

Method

  1. Heat milk (#1), butter and PreGel Vanilla Velvet Traditional Paste (American Vanilla) almost to a boil.
  2. Temper in milk (#2), yolks and sugar.
  3. Whisk in all purpose flour.
  4. Add rum when cool.
  5. Rest mixture over night.
  6. Bake at 190 °C for 45′.
Source: http://www.pregelrecipes.com/