You can choose a 40-proof rum, which, with sugar and fruit, can drop to less than 30 degrees, making it very smooth. Choosing a molasses rum will further accentuate the final sweetness.
On the other hand, you can choose a rum between 50 and 59 degrees, not add sugar to the recipe and have a final result above 40 degrees.
The choice of base rum must therefore reflect
I’ve already had the opportunity to test recipes with aged rums. But these aren’t the rums I recommend you use. The woodiness tends to fade during maceration.c
If it’s the wood spice you’re looking for in the final result, I recommend adding wood chips of different roasts to achieve it.How to make a rum dessert with cannelés?
In this article, I’ll show you how to buy phone number list make a rum pudding with cannelés . A very simple recipe to make and very delicious. Who doesn’t love cannelés? The idea of rediscovering pastry flavors in a rum pudding has been something I’ve been wanting to try for a long time.
Why make a rum dessert with cannelés?
I really like cannelés. My sister makes them regularly, and they’re soft pastries that you can devour in one bite. They’re a real treat, and you have to know how to restrain yourself if you don’t want to eat too many.
I especially like it when there is a business email list is segmentation a good dose of Calvados in the recipe.
What I wanted to achieve with the america email recipe was a pastry-like texture in the mouth.
Flour and sugar have a good chance of thickening the texture in the mouth and providing a different taste experience than what I’m used to drinking.
To achieve this result, many pastry recipes can do the job. I simply used the pastry that inspired me the most.