Agave Canelé

Name: Agave Canelé
Total time: 1500 min
Yield: 398 g
Ingredients: Kirkland Signature Blue Agave Syrup 40 g; Ground Cinnamon 3 g; Rolled Oats 85 g; Rum (ABV 44%) 13 g; Brown Rice Oil 33 g; Clear Bean Soft Tofu 170 g; Salt 1 g; Coconut Sugar 10 g; Maeil Soy Milk 99.9 190ml 43 ml

Cook 1,500 min Difficulty HARD 904 kcal

#Canelé #Agave Syrup Dessert #French Dessert #Home Baking #Cafe Dessert #Butter Dessert #Vanilla Dessert #Premium Dessert #Candied Vanilla #Baking Recipe

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Ingredients

Main ingredients

Kirkland Signature Blue Agave Syrup 40 g
Ground Cinnamon 3 g
Rolled Oats 85 g
Rum (ABV 44%) 13 g
Brown Rice Oil 33 g
Clear Bean Soft Tofu 170 g
Salt 1 g
Coconut Sugar 10 g
Maeil Soy Milk 99.9 190ml 43 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 103.11 g 47%

Protein 19.06 g 9%

Fat 44.12 g 45%

Serving size 398g

Cooking steps

1

Combine agave syrup and milk in a bowl and mix well.
2

Add eggs and yolks, and stir until well combined.
3

Add cake flour, sugar, and salt, and mix evenly.
4

Add melted butter and vanilla bean.
5

Let the batter rest in the refrigerator for 24 hours.
6

Brush butter onto canelé molds and pour in the batter.
7

Bake at 190°C for 50 minutes.
8

Cool and unmold.

Agave Canelé

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