How to make some delicious savory thyme canelés. I serve them as an amuse with some mushroom cream and mandarin zest.
The savory thyme canelé
Ingredients
- 375 g milk
- 25 g sugar
- 5 g salt
- 35 g butter
- 10 sprigs thyme
- 110 g flour
- 50 g egg yolk
- 25 g cognac
Instructions
- First pour the milk into a saucepan together with the sugar, the salt, the butter and the springs of thyme. Now heat this until the butter is melted.
- Meanwhile mix the flour with the egg yolk and the milk mixture until it’s completely smooth. Now cover this and let it rest in your fridge for 12 hours.
- Now take a knob of butter and melt this on a low heat in a saucepan. Use a small brush to add a layer of butter on some canelé molds.
- Then take your canelé batter and add the cognac. Mix this well for 1 minute and then pass it through a fine sieve.
- Fill your molds just below the top and bake them for 5 minutes at 200 °C.
- After that tap the tray and bake them for another 40 minutes at 180 °C.
- Remove them from the molds and let them cool down completely.
The mushroom cream
Ingredients
- 400 g mushrooms
- 2 shallots
- 30 g butter
- 3 g salt
- 5 sprigs thyme
- 150 g beef stock
- 15 g sherry vinegar
Instructions
- Start by cutting the mushrooms into thin slices. Then take the shallots, clean them and cut them in slices.
- Now heat up a baking pan and add the butter. Also add the shallots, the salt, the chopped mushrooms and the leaves from the springs of thyme. Bake this until it starts to color.
- Then deglaze it with the beef stock and the sherry vinegar. Reduce this completely.
- Transfer it into a blender and spin it till smooth. Once it’s smooth season it with salt when necessary and then put it in a piping bag.
How to finish the amuse
Instructions
- Take a small mushroom and trim the stem. Now cut it in thin slices on a mandolin and then cut those slices in half.
- Then make a small hole in the canelés and fill them with the mushroom cream. Pipe a small dot of the cream on top and zest a little bit of mandarin zest on there as well.
- Decorate the top with the mushroom slices and finish it off with some mushroom powder.
- The canelés are best served right after baking, but otherwise just reheat them for 5 minutes at 180 °C. Enjoy!
