People6
Homemade Cannelé cakes with autumn fruit minestrone
Ingredients
Cannelé batter to be prepared 24 hours in advance/>
1 litre of full fat milk
2 eggs
6 egg yolks
3 vanilla pods
300g of flour
80g of butter
10cl of cane sugar rum
500g of icing sugar
A pinch of salt
3 tablespoons of fruit coulis
2 oranges
2 figs
2 pears
2 apples
2 bunches of grapes
Recipe
Melt the butter in the milk.
Beat the whole eggs with the egg yolks and the vanilla.
Add the warm milk.
Mix together the flour, sugar and salt.
Mix with the egg and warm milk mixture, then add the rum.
Strain through a conical strainer.
Chill for 24 hours.
Pour the batter into Cannelé moulds.
Cook at 200 degrees for 50 minutes.
Peel the fruits and dice them finely. Mix them together.
Present the fruits and the warm Cannelé on a plate with the coulis.
CRISTEL products used for the recipe Homemade Cannelé cakes with autumn fruit minestrone
05/12/2025 06:05:28
