Süvy cannelés

Step1 Sugar-free fluted pastry maker

The ingredients

170g	(24,7%)	Whole milk (1)
2g	(0,3%)	Papua New Guinea vanilla bean
20g	(2,9%)	Soft butter
170g	(24,7%)	Whole milk (2)
55g	(8%)	Whole eggs
36g	(5,2%)	Egg yolks
100g	(14,6%)	Süvy ()
1g	(0,1%)	Fine salt
80g	(11,6%)	T55 flour
8g	(1,2%)	Madagascar vanilla extract
45g	(6.6%)	Clement Dark Rum
687g	(100%)	TOTAL

Process

Boil the first part of the milk with the butter and infuse the scraped vanilla for at least 30 minutes.
Boil again and remove from the heat, then add the cold milk to obtain warm vanilla milk.
Whisk the eggs, egg yolks, and Süvy until pale.
Add the salt and flour, then pour in the warm milk.
Finish by adding the vanilla extract and dark rum.
Leave to mature in a closed container for 12 hours at 4°C.

Assembly and information

Grease the cannelé molds with cooking spray or beeswax.
Remove the cannelé batter from the refrigerator 30 minutes before baking and mix well before pouring into the molds, filling them almost to the top.
Bake at 450°F with the oven door open and the fan on 4/5 for 10 minutes.
Then lower the temperature to 350°F for 40 minutes with the oven door closed.

Board

Süvy can be used as a complete replacement for sucrose, while maintaining a similar sweet flavor without raising blood sugar levels.
Süvy gives cannelés a beautiful brown color and a characteristic shine.