Vanilla and Passion Fruit Canelé

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recipe by Jérémy White, Le Meilleur Pâtissier

  • Time icon
    Total Time
    13hrs 15mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    3276
based on 1 ratings

"To create a recipe, I follow the same creative process as for composing music: everything starts from an emotion. Once isolated, I feed it with multiple inspirations to enhance it and extract all its essence." Jeremy White User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 22, 2024

Ingredients

  • Butter icon
    Butter
    40 g
  • Whole milk icon
    Whole milk
    125 g
  • Whipping cream icon
    Whipping cream
    350 g
  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Egg yolk icon
    Egg yolk
    50 g
  • Sugar icon
    Sugar
    120 g
  • Passion fruit juice icon
    Passion fruit juice
    100 g
  • Lime juice icon
    Lime juice
    10 g
  • Pectin icon
    Pectin
    2 g
  • Egg icon
    Egg
    50 g
  • All purpose flour icon
    All purpose flour
    50 g
  • Icing sugar icon
    Icing sugar
    25 g
  • Baking powder icon
    Baking powder
    2 g
  • Acacia honey icon
    Acacia honey
    50 g
  • White chocolate icon
    White chocolate
    250 g
  • Cocoa butter icon
    Cocoa butter
    250 g
  • Rum icon
    Rum
    10 g
  • Water icon
    Water
    10 g
  • Gelatine icon
    Gelatine
    6 g
  • Edible food coloring dust icon
    Edible food coloring dust
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Heatproof bowl
  • kCook icon Small bowl
  • kCook icon Saucepan
  • kCook icon Demisphere mold
  • kCook icon Cannelés moulds
  • kCook icon Baking tray - large
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Making the Bavarian vanilla cream:
  2. Add the ingredients into a saucepan
  3. Heat until warm
  4. Cover with plastic wrap and infuse - 15 min
  5. Add the ingredients into a heatproof bowl
  6. Mix until well combined
  7. Reheat the cream mixture
  8. Pour the reheated cream over the yolk mixture and mix until well combined
  9. Return to the saucepan and cook until 83°C
  10. Remove from the heat then add the ingredient, stir until well combined and set aside to cool
  11. Fit the Whisk Tool
  12. Add the ingredient into the appliance bowl
  13. Whisk with splashguard fitted until light but not too thick - 2 min, speed 6
  14. When the cream mixture has cooled, add the whipped cream
  15. Mix gently with a spatula and set aside
  16. Making the fruit confit:
  17. Add the ingredients into a saucepan
  18. Heat until boiling
  19. Add the ingredients into a small bowl
  20. Stir until well combined then transfer to the saucepan
  21. Stir until well combined and boil – 1 min
  22. Pour into a demisphere mould and freeze - 5 hrs
  23. Making the Madeleine biscuit:
  24. Pre-heat an oven 150°c
  25. Line a baking tray with parchment paper and set aside
  26. Clean the appliance bowl and fit the Whisk Tool
  27. Add the ingredients into the appliance bowl
  28. Whisk with splashguard fitted - 2 min, speed 3
  29. Then add the ingredients
  30. Whisk with splashguard fitted - 2 min, speed 3
  31. Then add the ingredients
  32. Whisk with splashguard fitted – 30 sec, speed 3
  33. Spread the mixture onto the lined baking tray
  34. Bake - 15 min, 150°C
  35. Making the chocolate glaze:
  36. Add the ingredients into a bain marie
  37. Heat until melted and then let cool to 25-27°C
  38. Making the syrup:
  39. Add the ingredients into a saucepan
  40. Boil to 110°C then set aside
  41. Assembly:
  42. Pour the Bavarian cream into a canelé mould until ¾ full
  43. Insert the fruit confit then pour Bavarian cream on top
  44. Insert a madeleine biscuit, brush with syrup then pour Bavarian cream on top
  45. Insert a second madeleine biscuit and brush with more syrup
  46. Smooth with a spatula and freeze - 7 hrs
  47. Turn out the canelés, dip in the chocolate glaze and decorate
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