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Cannelés

Name: Cannelés
Prep time: 24 h 19 min
Cook time: 1 h 10 min
Total time: 25 h 29 min
Yield: 20 Cannelés
Cuisine: French
Ingredients: 500 ml whole milk; 60 g butter; 1 vanilla pod; 100 g caster sugar; 2 eggs; 1 egg yolk; 125 g flour; 125 g caster sugar; 2 tablespoons rum

Cannelés are a speciality from the French city of Bordeaux. These delicious little cakes have a crunchy exterior and a soft centre.

124 K 4.1/5 (10 reviews)

1 day 1 hour 30 min. difficulté

Average

4.65 €

20 Cannelés

9 Ingredients

Last modified on: December 16^th 2012

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: 1,065 grams

Times for this recipe

Preparation: 1 day 20 min.

Cooking: 1 hour 10 min.

All in all: 1 day 1 hour 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Put 500 ml whole milk, 60 g butter, 1 vanilla pod and 100 g caster sugar into a saucepan and bring to the boil.

Stage 2 - ⌛ 5 min.

Put 2 eggs, 1 egg yolk, 125 g flour and 125 g caster sugar into a bowl.

Mix with a whisk.

Stage 3 - ⌛ 3 min.

Add 2 tablespoons rum and beat again.

Stage 4 - ⌛ 3 min.

Pour the contents of the bowl into the saucepan.

Stage 5 - ⌛ 1 day

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.

Stage 6 - ⌛ 3 min.

After this time, a skin may have formed on the top. Beat to mix once again.

Preheat the oven to 240°C (460°F).

Stage 7 - ⌛ 5 min.

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.

Stage 8 - ⌛ 1 hour

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.

Keeping: A few days in an airtight tin.

Source: Le Voyageur.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	340 RDI=30 %	90 RDI=10 %	2,420 RDI=120 %	10,150 RDI: 120 %
Per 100 g	4 RDI=2 %	30 RDI=3 %	8 RDI=1 %	230 RDI=10 %	960 RDI: 10 %
Per piece	2 RDI=1 %	20 RDI=2 %	4 RDI=1 %	120 RDI=6 %	510 RDI: 6 %