Recipes, Desserts

Cannelés Lorrain

Lorraine-Style Cannelés

For 10 cannelés

Difficulty : easy

Price : medium

Ingredients

  • 0.5L whole milk
  • 30g unsalted butter
  • 230g granulated sugar
  • 150g mirabelle plum coulis from Lorraine
  • 75g wheat flour
  • 35g cornstarch
  • 3 egg yolks
  • 1 whole egg
  • 0.75g vanilla (liquid or powdered)
  • 80g Miranille Extrême (mirabelle liqueur)

Ustensils

Preparation of the cannelé batter

To be prepared the day before

First, mix all the dry ingredients together (sugar, flour, and cornstarch).

Mix the eggs with the yolks and the coulis, then incorporate them into the dry ingredients.

Bring the milk, vanilla, and butter to a boil. Gradually pour in mixture 2.

Let the batter cool slightly (about 50°C) and then add the rum. Cover with plastic wrap and refrigerate (this batter can be kept for 2 to 3 days).

Cooking time

For the day

Preheat the oven to 230°C (450°F).

Grease the molds (with cooking spray or clarified butter), then fill them up to 4/5 full and place them on a rack in the oven.

Bake for 30 minutes.

Unmold and wait 5 minutes before enjoying!

A recipe by :

Philippe LARUELLE
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A journey marked by prestigious credentials:

Educated in renowned hospitality schools and trained under great French Chefs such as Christian WILLER (Le Martinez – Cannes), Emilie JUNG (Le Crocodile – Strasbourg), Joël ROBUCHON (Paris), and Alain Ducasse (Monaco), Philippe Laruelle also served at the Ministry of National Education as the personal chef to the Minister.

Named Maître Cuisinier de France at the age of 29, he is now a member of its executive board.
Finalist in the 2004 Meilleur Ouvrier de France (MOF) competition in the cuisine category.
Actively involved in international culinary associations such as Club Prosper Montagné and Les Disciples d’Escoffier.
Culinary Advisor for the Collège Culinaire de France.

In 1995, Philippe Laruelle took over his family’s inn in Le Valtin, in the Vosges region, where he established a hotel, a gourmet restaurant, and his own cooking school.

He joined the company DE BUYER in April 2016 as a chef, trainer, and demonstrator.

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