Vegan Canelé Recipe from the Sofitel Sydney Wentworth.
A canelé is a small French pastry flavoured with rum and vanilla with a soft and tender custard centre and a dark, thick caramelised crust. It takes the shape of a small, striated cylinder up to five centimetres in height with a depression at the top.
24 hours preparation time is needed.
Bring milk to a boil, remove saucepan from heat.
Add silk tofu, rice flour, agave syrup, almond extract and oil.
Transfer to a container cool and refrigerate for 24 hours.
Remove from fridge and add rum.
Pour batter into cannelés mold filling to 3/4's.
Bake cannelés for 9 minutes at 225°C lower the temperature to 180°C and continue cooking for 1 hour.
Remove from heat when cannelés are golden brown. Unmold cool.