If you dined with us last spring you may remember these Cherry Blossom (Sakura) Canelés. In the spirit of staying home and baking, Magnifissance Magazine shares our canelé recipe. Read also about Chef John-Vincent Troiano and his inspiration for FRILU. Happy Baking!
500ml whole milk
4 egg yolks
130g salted cherry blossoms
To make the cherry blossom powder:
Before starting the process, run cherry blossoms under cold running water until salt is completely removed, approx. 30 minutes. Salted cherry blossoms can be purchased at Japanese grocery markets.
Dry 10 grams of the washed cherry blossoms slowly in a 200⁰ F oven or a dehydrator until completely dry, about 10 hours.
Blend the dried blossoms to a fine powder in a coffee grinder or blender.
Chop the remaining cherry blossoms.
To make the canelés:
Heat milk and butter on medium heat to 85⁰ C, or until not quite boiling.
Pour milk and butter mixture slowly into egg yolks, whisking to temper.
Mix flour, cornstarch, and sugar together.
Pour hot egg mixture into dry ingredients and stir until smooth.
Stir in sake and chopped cherry blossoms.
Let batter rest in the fridge overnight.
Preheat oven to 400⁰ F.
Brush canelé moulds with butter or use oil spray.
Fill moulds 7mm from the top edge to allow room to rise.
Bake for 45–50 minutes, until a caramelized dark golden crust develops.
Remove from moulds. Sift or sprinkle the cherry blossom powder over the canelé tops.