2 hours plus preparation time
500ml whole milk
100g unsalted butter, softened, plus extra to grease (optional)
½ vanilla pod, split
250g caster sugar
2 medium free-range eggs, plus 2 yolks
100g plain flour
8 x 70ml silicone canelé mould (We only use silicone moulds from the French brand "De Buyer”)
For the ganache:
360g of heavy cream
160g white chocolate
100g of halawa paste
For the canelés:
Put the milk, butter and vanilla pod in a medium pan. Bring to a simmer, then remove from the heat and cool slightly. In a mixing bowl, whisk the sugar, eggs and egg yolks with a balloon whisk until pale and creamy, then whisk in the flour until smooth.
Discard the vanilla pod, then pour in a third of the milk mixture. Whisk to combine. Pour in the remaining mixture, stirring with the whisk, until combined into a pancake batter-like consistency. Chill the canelé mixture in the fridge for about 12 hours.
Butter the canelé moulds with plenty of butter, making sure the flutes are well greased. Heat the oven to 250°C/230°C fan/gas and put a baking sheet on the middle rack to heat up.
Stir the chilled mixture, then pour into the moulds to just below the rim. Bake on the sheet in the middle of the oven for 5 mins, then turn the oven down to 180Cª/160ªC fan/gas and bake for 60 mins more.
Leave the canelés to cool completely (for at least an hour) before turning out of the moulds. The’re now ready to eat.
For the ganache:
Boil the cream, then place chocolate and halva in a bowl. When the cream is fully boiling pour it over the chocolate and halva mix and let sit for a minute. Whisk all ingredients together, then let the ganache cool over an ice bath. Set for 4 hours in the fridge.
Now whip it up again by hand or with a mixer to thicken it. Rest again in the fridge to set. Soften enough (at room temp, or carefully heating it) to get it to a consistency you can pipe into your canelés – enjoy!
Recipe by Pastry chef, Philippe Moulin from London based bakery Babelle for the #BakeForSyria Cookbook.