Vegan Canelés de Bordeaux
French Tea Cake Pastry crunchy on the outside and filled with vegan chocolate ganache
Equipment
- Sieve
- Sauce pan
- Canelés Baking Molds
- Scale
- Spatula
- Mixing bowl
Ingredients
- 200 Gram Soy milk
- 100 Gram Sugar
- 65 Gram Flour
- 15 Gram Potato starch
- 15 Gram Tapioca Starch
- 15 Gram Vegan Butter
- 1 Tsp Salt
- 20 Gram Dark Rum
- 2 Tsp Vanilla bean paste
For the egg replacer
- 25 Gram Potato Protein I used Vegan Base by Fabbri
- 180 Gram Water
- Mix these 2 together and set aside for 15 minutes
OR
- 3 Tbsp Aquafaba Water from a chickpea can
- 1 Tbsp Ground Flaxseeds
- Mix these 2 together and set aside for 30 minutes
Instructions
- Pass through a sieve the flour and starches into a mixing bowl. Add the salt and mix.
- In a sauce pan warm the milk, butter sugar and vanilla and stir until sugar has dissolved and butter had melted.
- Set aside and wait for the milk to cool completely.
- Pour the milk and butter mixture to the flour and mix well until you get a smooth batter with no lumps.
- Add the egg replacer mixture and rum and mix well.
- Pass the liquid through a sieve again to get a smooth batter.
- Pour the batter to a container sealed with a lid and let mixture rest for 24-48 hours in the fridge and develop flavors.
- Brush each Canelé mold with butter.
- Transfer the batter to a pouring container and pour into each mold from the batter leaving about a millimeter of space from the top.
- Bake in a preheated oven at 220°C for 15 minutes, then reduce the heat to 190°C for another 45-55 minutes.
- Take out from the oven and flip the Canelés mold straight away on a resting net to form the crust.
- Serve a few minutes after it has cooled. You can pipe with chocolate ganache or vegan hazelnut spread on the top if desired.
Notes
Each batch makes between 6-7 Canelés. When I doubled the recipe I reduced the sugar by 20 Grams.