At least a day before making the canelé- coat the inside of several medium canelé molds with beeswax or oil and heat in the oven for several hours to form a dark patina on the inside. Remove fat and cool.
In a medium saucepot, heat sugar, milk, cryoconcentrated milk, butter, and salt to 90°C.
Place egg and yolk in a bowl and whisk to combine.
With a hand blender, incorporate in chocolate mixture.
Sift in flour over top of the mix and pour in maple bourbon. Mix with immersion blender again until homogenous.
Chill batter to 6°C.
Create a rapid hydration on the canelé batter by compressing in vacuum chamber (20 millibar, 60 seconds post evacuation, seal bar off) 5 times.
Lightly oil the inside of the canelé molds again and heat in 190°C (375F) to season for 2 minutes.
Add about 22g of batter to each mold.
Bake for 15 minutes at 190°C, decrease heat to 170°C and continue cooking another 35 minutes.
Unmold while hot and cool on a rack, cover with foil until cooled to room temperature.
Sous Vide Raspberry Gel Recipe
The day before, bloom gelatin overnight or until it absorbs 3 times its weight of water.
Place chocolate in a tall heat-proof bowl. Boil heavy cream and pour over chocolate. Emulsify with a hand blender.
Blend in gelatin, peanut butter and salt while still hot. Transfer to a lidded container.
Cool to 7°C with NO stirring, let fully set.
Place a mixer bowl with whip attachment in refrigerator to chill, at least 5 minutes.
Add ganache to bowl and whip on high speed until color lightens.
Transfer to piping bag with 821 star tip.
Chop peanuts.
Boil the sugar, water and corn syrup on high heat, using the Control Freak with the probe
regulation setting (150°C on medium intensity).
With a heat proof spatula, stir in butter while keeping mixture at a boil.
Cook to the hard crack stage stirring frequently.
Remove from heat and immediately stir in peanut butter with spatula.
Add baking soda, and fold in peanuts gently and quickly making sure a small tray with a silpat is prepared.
Transfer candy to the silpat, rest 5 minutes and flip to let cool for one more minute, it should be warm before going to the machine but not hot.
For Aeration with a chamber sealer: Set chamber sealer to 0 seconds post evacuation and 20
millibar, then set distribution time to 0 seconds. Select MCV procedure, selected threshold value and set the value to MCV duration value for 30 minutes. Switch off gas flushing and sealing values. The machine will pull down to the set vacuum pressure, turn off the vacuum once it is reached, then turn the vacuum back on if the pressure creeps above the threshold value to get the pressure back down to the target.
Sous Vide Tempered Chocolate Recipe
Slightly hollow out top of canelé, add raspberry gel on inside.
Pipe peanut ganache on top of canelé in a swirl motion.
Break brittle to create bite sized pieces and place one on top. Garnish canele and plate with tempered chocolate decorations that have been dusted with raspberry powder.
"Bon Appetit"!
