Orange and Cointreau Canele

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Orange and Cointreau Canele

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Ingredients

12 piece(s)

Orange and Cointreau Canele

500 grams Milk
50 grams Salted butter
1 orange, Rind only
40 grams Cointreau®
250 grams sugar
100 grams plain flour, Can be Gluten Free
2 eggs
Butter, Melted for brushing pan

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6

1h 0min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
French

Recipe's preparation

Prepare batter

Prepare batter 2 days before required to allow for fridge time (I have dropped this to 24hrs successfully)

Add 250g Sugar and rind of one orange to mixing bowl and blitz 10 seconds speed 10, transfer to small bowl

Place 500g Milk and 50g Salted Butter into bowl and heat for 3 minutes/80 degrees c/speed 1. Set aside for 2 mins to cool slightly

Add 40g Cointreau, sugar (and rind), 100g plain flour & 2 eggs. Mix 20 seconds speed 4. Place into airtight container and refridgerate for 2 days

When ready to bake preheat oven to 230c . Brush Canele tray with melted butter, place into the fridge for 5 minutes and repeat.

Stir canale mixture with a fork and then pour into the moulds leaving 1 cm gap at the top.

Bake 10 mins at 230c then reduce oven to 170c and bake for a further 45 mins or until set.

Turn out straight away onto a wire rack and cool. Best eaten on the day they are made

Accessories you need

Spatula TM5/TM6
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Tip

Variations:
Pandan and Coconut Canale
Replace the milk with coconut milk ( I used 400g coconut milk and 100g water) Add 1 teasp of Pandan paste (available at Asian food stores) The rest of the recipe remains the same

Lemon and Limoncello Canele
Replace orange rind with lemon rind and Cointreau with Limoncello

Chocolate
Replace 30g of the flour with cocoa powder and use Kahlua instead of Cointreau

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.