Cannelé Bun

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Mixing spiral	4 min. slow and then 6 min. fast
Dough temperature	26°C
Bulk Fermntation	5 min.
Scale	1200g
Intermediate proof	10 min.
Make Up	Divide on a divider rounder and put in greased moulds covered with sliced almonds
Final fermentation	75 min. at 35°C and 90% RH
Oven temperature	230°C
Baking time	8 min.
Finishing & Decoration	After cooling down, pipe 10g Cremfil Ultim Chocolate into the bun. Decorate with Harmony Sublimo and grated coconut.

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Cannelé Bun

Cannelé Bun recipe

Ingredients

Dough

Filling

Decoration

Working method

Author: Frédéric Bianchi

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