Cannelés

Step by step recipe:

  1. 10 min.Cannelés : Photo of step #1
    Put 500 ml whole milk, 60 g butter, 1 vanilla pod and 100 g caster sugar into a saucepan and bring to the boil.
  2. 5 min.Cannelés : Photo of step #2
    Put 2 eggs, 1 egg yolk, 125 g flour and 125 g caster sugar into a bowl.

    Mix with a whisk.
  3. 3 min.Cannelés : Photo of step #3
    Add 2 tablespoons rum and beat again.
  4. 3 min.Cannelés : Photo of step #4
    Pour the contents of the bowl into the saucepan.
  5. 1 dayCannelés : Photo of step #5
    Beat to mix well.

    The batter is ready. Cover and refrigerate for 24 to 48 hours.

    This resting time is very important for the recipe to work properly.
  6. 3 min.Cannelés : Photo of step #6
    After this time, a skin may have formed on the top. Beat to mix once again.

    Preheat the oven to 240°C (460°F).
  7. 5 min.Cannelés : Photo of step #7
    Divide the batter evenly between the moulds. Be careful not to fill them more than 3/4 full, as the cannelés will rise during cooking.
  8. 1 hourCannelés : Photo of step #8
    Bake for one hour (the time will depend on your oven), until the cannelés are nicely browned on the outside but still soft in the middle.

Remarks:

You can replace the rum with another flavouring of your choice.

Source:

Le Voyageur.

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