Black Sesame Canelé
Black Sesame Praline, Whipped Coconut, Red Shiso
Pastry Chef Amanda Rafalski of Friday, Saturday, Sunday | Philadelphia
Adapted by StarChefs | November 2023
INGREDIENTS
Black Sesame Canelé:
Yield: 12 canelés
Clarified butter
Melted beeswax
250 grams powdered sugar
100 grams all-purpose flour
1 gram kosher salt
500 grams whole milk
50 grams butter
40 grams rum
5 grams toasted sesame oil
2 whole eggs
2 egg yolks
Black sesame seeds
Black Sesame Praline:
Yield: 1 pint
150 grams granulated sugar
300 grams black sesame seeds
8 grams toasted sesame oil
3 grams kosher salt
Whipped Coconut:
Yield: 1 cup
200 grams chilled coconut fat
1 gram kosher salt
15 grams powdered sugar
To Assemble and Serve:
Red shiso leaves
METHOD
For the Black Sesame Canelé:
In a small bowl, combine a 1:1 ratio of clarified butter and beeswax. Pour mixture into canelé molds, then pour back into the mixing bowl. Place molds upside down and let excess moisture drain. Reserve. In a large bowl, combine sugar, flour, and salt. Form a well in the center of the mixture and set aside. In a saucepan over medium heat, bring milk to a boil. Remove from heat and whisk in butter until completely melted. Whisk in rum and sesame oil. Set aside. Add eggs and yolks to the well of the sugar mixture. Temper with hot milk mixture, then gradually whisk together all ingredients until well combined. Strain mixture, cover, and refrigerate 24 hours. The next day, heat oven to 400°F. Fill canelé molds three-quarters of the way with batter. Sprinkle with sesame seeds, then bake 10 minutes. Reduce heat to 350°F, then bake additional 50 minutes. Remove canelés from mold and transfer to a wire rack. Let cool.
For the Black Sesame Praline:
In a saucepan over medium flame, heat sugar until a light caramel is achieved. Fold in sesame seeds. Transfer mixture to a silpat-lined sheet tray and let cool completely. Once cooled, transfer to a food processor. Add sesame oil and process until smooth. Season with salt. Transfer to an airtight container and reserve.
For the Whipped Coconut:
Place coconut fat in a cheese cloth and press to release as much liquid as possible. Transfer fat to the bowl of stand mixer fitted with a whisk attachment. Add salt and powdered sugar, then mix on medium speed until smooth and light. Set aside.
To Assemble and Serve:
Cut 1 Black Sesame Canelé in half. Arrange both halves on a small serving plate. Top with 1 Black Sesame Canelé half with a dollop Black Sesame Praline. Place a quenelle Whipped Coconut next to the Black Sesame Praline. Garnish with red shiso.
