Used in 36 recipes at an average of 1.957%.
This is my second attempt at a very specific French pastry on SaturDIY'ing with fresh03 and Friends! We are doing lesson 2 in French pastry and I had completely messed this up on lesson 1.
A cannelé is a vanilla rum brûlée custard cake that's dense, spicy and a bit rum heavy. It's incredibly well balanced and gourmand and in its special shape it's a two-bites treat and I've loved it my whole life.
WF Rum Baba/FA Jamaica Special = THe spicy rum. I don't have VT light rum, so that might have worked better but I like this combo as it is also.
FLV Vanilla Pudding/LB Vanilla Ice Cream = That's Fresh quick's custard which does not require a 21 days steep like any other custard out there. The vanilla pudding gets the egginess out of the vanilla ice cream and in my mix, it works very well for taste and texture.
INW Crème Brûlée/TPA Brown Sugar = A strong and brown brûlée a cannelé needs.
WF Angel Cake = it's such a wonderful cake flavoring, and my cannelé is a custard cake.
DFS Holy Vanilla = it's a lovely vanilla but if you don't have it, you can sub it with FA Bourbon Vanilla at 1% ir another vanilla of your choice.
So there you have it, my French touch pastry. Let this steep a couple of days so that everything settles and meddles as it should.
Enjoy, be queer and vape on!
[Photo credit: Wikipedia]
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before. Today, the word "baba" in France and almost everywhere else outside eastern Europe usually refers specifically to the rum baba. I I decided to give it a bit of a twist and use a coconut cream custard with it that adds a nice top note
On the inhale you get a sweet coconut note that transitions to a dark sweet syrup cake on the exhale and a bit of a Malibu rum finish .
This was mixed for the Daytime franks show - mixin in the kitchen episode 41
RUM BABA and YELLOW CAKE create the cake base for this mix. I found the cake note in the WF to be a bit lost in this mix and I need some ore moist yellow cake So I added JF yellow makes a nice yellow cake that us useful here
For the dark syrup notes I used RAISIN RUM and GOLDEN SYRUP it makes for a nice dark sweet syrup with just a tad of a a dried raisin note which is perfect in this mix. The rum note in this mix is a dark slightly spiced rum with a minimal booze note
COCONUT CUSTARD and SWEET COCONUT makes a wonderful creamy coconut filling that holds up to the dark notes in this mix and sits through this mix. While it is called a custard the steep time is VERY short and provides a thick creamy body with out an egg note
NOTES/ SUBS if you want more of a rum note you can add WF coconut rum in place of flv sweet coconut but I like the creamy body I am getting from the FLV sweet coconut and did not want to add any more rum to this mix. You can also sub FA Jamaican rum 1% for FLV rum raisin for that dark sweet spiced note. FW Yellow cake can sub for JF at 1%
So I had a Rum Ba Ba at a restaurant (see picture) and it was wonderful. A lighter than air dough, they cut it open at the table and then poured a lot of rum over it and spooned the lightly whipped cream ... and then the sugary glaze like syrup... it was wonderful so here is my take.
WF Rum Baba SC - It;s got a bit of the rum and the nice glaze to it so its a good starting point
Jamaican Rum - It needed a good rum boost and boozy note and this brings the noise on that
Creme Chantily - This is the cream on top, that melts in, its got that wonderful creamy texture (thanks MlNikon for this tip)
yellow cake + zeppola - The rum ba ba flavour is missing the "baba" so these two add a light fluffy baba with a hint of doughyness
Caramel Salted - This just drives the caramel flavour home I think
Straight off the shake it tastes good but over a couple of days it picks up on the cake a bit more and fills out.
A decadent smooth rum custard, with a light orange cake accent.
*** flavourart custard premium ***
Definitely a must have custard!!
Suitable substitution would be the original flavourart Custard with .5% TFA butter. It's going to get you close until you can pick this one up. I had to order mine from across the pond.
Traditionally I do an extensive right up, but this has really been getting in the way of me releasing content.
I think this is a very straightforward recipe custard rum yummy. The one thing you might be asking yourself why pumpkin pie. Here I use it to boost the texture and creaminess of the already delicious custard base.
Happy holidays everybody I hope you enjoy.