Mango Bourbon Canelé

With mangoes everywhere in Miami we HAVE to make them shine, and what way is better than to stuff it in some luscious Canelé?! And to top it off? Mango-turmeric whipped cream. This is the definition of eating rico!!!

Ingredients:

• 500 ml milk

• 170g white sugar

• 100g ap flour

• 50 g butter

• 2 eggs

• 2 egg yolks

• 4-6 tap of bourbon (or liquor of choice)

Batter Directions:

1. Bring the milk to a simmer and let sit for 2 minutes.

2. Whisk the eggs, yolks and sugar together until fluffy and light, then add your melted butter.

3. Add your warm milk, little by little so your eggs don’t cook.

4. Add your flour and bourbon.

5. It’s very important to let your batter rest at least overnight so your Caneles can come out exceptional.

To cook:

⚠️My first recommendation is to try making these at least once before you make them! I had various attempts before i could get them right at home since I’ve always done it in a conventional oven in a restaurant before. For this reason there will be two cooking methods listed.

☝🏼First, make sure you grease your molds with butter, not leaving any spot ungreased but also making sure there are no lumps of butter anywhere on the mold.

On a conventional oven:

1. Preheat oven at 450 degrees

2. Place your Caneles on a tray, pour the batter about 3/4 of the way in the mold.

3. Place them in the oven for 20 minutes, then drop the temperature to 300 for 45 minutes. DO NOT OPEN YOUR OVEN AT ANY POINT. TRUST ME!

On a electric home oven:

1. Preheat oven to 500 degrees

2. Follow the same steps, but cook the caneles for 30 minutes at 500 degrees first, then one more hour at 360 degrees, again DO NOT OPEN YOUR OVEN to check on the caneles, big no-no ok?

3. Take your Caneles out, let them rest and pop them out of their molds. They should slip out easily if greased correctly, if not it might need a little bang on the table to make them come out.

Listen, these take some time to make them beautiful, but enjoy the process!!!