Recipe suggestion:
Canelés with Textured Insect Protein Powder (TIPP)
These classic French Canelés, enhanced with Textured Insect Protein, offer a unique take on a beloved pastry for those looking to enjoy a delicious treat with added nutritional benefits. Perfect for anyone seeking to explore innovative ingredients, boost protein intake, or support a more sustainable future—all without compromising on taste.
Our next-generation Canelés are:
• Protein-enriched
• Nutrient-packed
• Sustainably crafted
• Irresistibly delicious
Ingredients
Milk
47.9%
Sugar
21.5%
Eggs
9.6%
Wheat flour
5.7%
Butter
4.8%
Textured insect protein powder
3.8%
Egg yolks
3.8%
Brown rum
2.4%
Salt
0.5%
Preparation
- Heat the butter with milk to a temperature of 72 °C.
- Eggs and yolks are lightly whipped with sugar, salt and rum.
- Flour and insect protein powder are added to the egg mass, everything is mixed.
- Pour a hot (72 °C) mixture of milk and butter into the mixed mass, mix everything.
- The dough is aged at a temperature of 0-4 °C for 14-24 hours.
- The dough is poured into special molds for caneles, leaving 0.5-1 cm to the top of the mold.
- Shoot on the middle shelf of the oven at 230 °C, bake for 15 minutes, then reduce the temperature to 180 °C and bake for 55 minutes.
- Allow to cool slightly in the molds, then they are turned over on the grill and the caneles should fall out. Cool completely before eating.
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