CANNELES FROM BORDEAUX

by Michael Guedj

Michael Guedj is a teacher for Elite Group Formation in Bordeaux, he was looking to make the specialty of Bordeaux where he comes from, vegan way. Here is his recipe! Thanks Michael!

INGREDIENTS
  • Soy milk                                      1/2 L

  • Unsulfated brown sugar            250 gr

  • Dark rum                                       8 cl

  • YUMGO Yolk                               70 gr

  • YUMGO White                             70 gr

  • Vanilla pod                                    1/2

  • Organic flour                              130 gr

  • Margarine - Parve kosher butter  40 cl

  • Plant based fat for the mold

UTENSILS
  • Measuring cup

  • Scale

  • Whip

  • Spatula

  • Mixing bowl

  • Cannelé mold

 

PREPARATION
  • Mixture 1: Gently heat 40 cl of plant based milk with the plant based butter and half the vanilla bean to let infuse

  • Separately, mix 10 cl of milk and add the rum

  • Mixture 2: In another container, put the sugar, the YUMGO Yolk and YUMGO White

  • Whisk this preparation and add the flour

  • Add the preparation with the rum to mixture 1, off the heat, allow the mixture to cool down

  • Gradually pour mixture 1 in mixture 2

  • Leave the mixture for 24 hours

  • Cooking: oven preheated to 240°, cook for 10 minutes then between 45 minutes and 1 hour at 170°

IT'S READY !