This recipe is from a Japanese Pastry chef Koyama and is also a popular sweets of his store in Tokyo. It is full of egg aroma and tender inside, very tasty.
此款食譜源自日本甜點大師 小山 進 店內販售的可麗露配方，這是一款有著濃鬱的蛋香及柔軟不失彈性的內餡，但因應家中的烤箱不同，所以有調整了溫度及烤焙時間。
| 原來分量(-) | 計算分量(/2) | 計算分量(x2) |
|---|---|---|
| Quantity◢ | ||
| 5.5公分高的可麗露模型 約 11個 / for 11 copper molds (size H55 mm) | 5.5個 | 22個 |
| *影片使用模具The molds which I used in this video | ||
| / 純銅模 | ||
| https://amzn.to/3ChVO5B | ||
| ↓ 材料 Ingredients ↓ | ||
| ▎軟化無鹽奶油 -Softened butter- 25g | 12.5g | 50g |
| ▎香草可麗露 -Vanilla Canelé- | ||
| 全脂牛奶 Whole milk 500g | 250g | 1000g |
| 香草莢 Vanilla 1/2pc | 0.25pc | 1pc |
| 全蛋 Eggs 100g | 50g | 200g |
| 蛋黃 Yolks 40g | 20g | 80g |
| 糖粉 Powdered Sugar 200g | 100g | 400g |
| 融化無鹽奶油 Melted unsalted butter 50g | 25g | 100g |
| 低筋麵粉 Low Protein Flour 100g | 50g | 200g |
| 黑蘭姆酒 Rhum 10g | 5g | 20g |
日本甜點大師的香草可麗露。Canelé from Chef Koyama。シェフコヤマ・カヌレ
