Cannelés

A recipe from cooking-ez.com

For 20 Cannelés, you will need:

• 1 500 ml whole milk
• 2 60 g butter
• 3 1 vanilla pod
• 4 100 g caster sugar
• 5 2 eggs
• 6 1 egg yolk
• 7 125 g flour
• 8 125 g caster sugar
• 9 2 tablespoons rum
• Total weight: 1,063 grams

Times:

Preparation	Cooking	Start to finish
1 day 19 min.	1 hour 10 min.	1 day 1 hour 29 min.

Step by step recipe

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	Put 2 eggs, 1 egg yolk, 125 g flour and 125 g caster sugar into a bowl. Mix with a whisk.
3	Add 2 tablespoons rum and beat again.
4	Pour the contents of the bowl into the saucepan.
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	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	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	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.

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