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Canelés with Raspberry-Balsamic White Chocolate Whipped Cream

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Ingredients

• Canelés

• 4 cups milk
• 4 Tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3/4 cup cake flour
• 1 cup all purpose flour
• 1-1/2 cup white granulated sugar
• 3/4 cup powdered sugar
• 6 eggs, slightly beaten
• 2/3 cup amber rum
• 2 teaspoons almond extract

• Raspberry-Balsamic White Chocolate Whipped Cream

• 2 Tablespoons balsamic vinegar reduction – can be purchased in grocery store
• 4 Tablespoons Raspberry puree ( ½ cup frozen raspberries, 2 Tblsp white granulated sugar, ½ tsp. fresh squeezed lemon juice)
• 2 ounces white chocolate, melted
• 2 cups whipping cream
• 1/2 cup white granulated sugar

• Garnish

• 3/4 cup fresh raspberries
• 1/4 cup raspberry white chocolate whipped cream
• 1/2 Tablespoon balsamic vinegar reduction

Instructions

1. To make Canelés: Preheat the oven to 450 degrees. Spray silicone moulds with non-stick cooking spray. Combine the milk, butter and vanilla in a medium sized pot over medium heat on stove top and bring to a simmer.
2. Combine sugar, powdered sugar and flours in a separate bowl. Beat eggs slights and pour the eggs and warm milk mixture into the flour mixture and whisk gently, just to combine.
3. Press the batter through a fine sieve, pressing the lumps through so you get a totally smooth and lump-free batter. Add the rum and almond extract and stir very gently, just to combine.
4. Pour the batter into the prepared silicone mould, nearly to the top, allowing about 1/8- 1/16 of an inch at the top of each mould. Bake at 450 for 20 minutes, then turn down to 375 for 40 minutes. Turn moulds once in the middle of the baking time, to ensure even baking. Cool in silicone moulds for 15 minutes, then turn onto a wire rack to continue cooling.
5. To Make Balsamic Raspberry kissed White Chocolate Whipping cream: First make Raspberry Puree: Cook frozen raspberries in microwave for approximately 2 minutes, then transfer to a large fine meshed strainer suspended over a large bowl. Force the juice from the berries by gently pressing the berries with the back of a spatula or large spoon. All that should remain in the strainer is the raspberry seeds. Throw away the raspberry seeds and stir in the lemon juice and white sugar into the strained raspberry juice.
6. Beat whipping cream until soft peaks begin to form. Melt white chocolate on ½ power in the microwave, approximately 1 min 30 seconds or until melted. Add melted chocolate, 4 Tblsp of the raspberry puree and ½ cup white sugar to whipping cream. Whip until stiff peaks form.. Set aside 1/4 cup whipped cream mixture (for garnish- BEFORE adding balsamic vinegar reduction) . Stir in 1 1/2 Tblsp of the balsamic reduction, reserving the remainder for the garnish
7. Assembly: Once the caneles are completely cooled (about 30 minutes), fit a pastry bag with a #7 or #10 tip and fill bag with whipped cream. Insert tip into bottom of canele and fill for 2-3 second count until you feel the weight shift slightly (should feel heavier) in the palm of your hand and the canele filling out. Garnish with a dollop of raspberry white chocolate whipped cream on top and swirl in a drop of balsamic reduction. Top with a fresh raspberry. Can be served immediately or refrigerated and served in 24-48 hours.

Notes