Cannelés

Cannelés

Based on 0 ratings

"This French pastry is perfect with some tea/coffee or on its own. The first time I tried them, I was blown away by the texture and the flavor. So glad that I’ve learnt how to make them myself. I’m sure you’ll love them!"

Difficulty

Medium 👍
40
min.
Preparation
60
min.
Baking
1439
min.
Resting

Ingredients

Servings2
vanilla bean
27¾ ml
milk
11⅛ g
sugar
g
flour
g
butter
eggs
egg yolks
¼ tbsp
dark rum
1⅜ g
butter

Utensils

pot

  • Step 1/12

    • vanilla bean
    • 27¾ ml milk
    • pot

    infuse milk with vanilla bean (scrape the seeds, then put into milk along with the pod) and bring to simmer

  • Step 2/12

    • g butter

    melt the butter

  • Step 3/12

    • 11⅛ g sugar
    • eggs
    • egg yolks

    whisk sugar, eggs, then add melted butter and mix till combined

  • Step 4/12

    remove the vanilla pod from the milk

  • Step 5/12

    • g flour

    add some of the milk to the egg mixture, then add some flour and continue mixing

  • Step 6/12

    add the remaining milk and combine well

  • Step 7/12

    • ¼ tbsp dark rum

    add the rum and mix till no lumps

  • Step 8/12

    cover the batter with cling wrap and put into the fringe to chill for 24-48h (can be kept for up to 4 days), remember to work the batter before using it

  • Step 9/12

    • 1⅜ g butter

    coat the molds with butter and put in the fridge to solidify the butter a bit; preheat the oven to 230°C

  • Step 10/12

    fill the molds (3/4), leaving some space from the top

  • Step 11/12

    bake at 230 C for 10 mins, the drop the temp to 190-180 and bake for 45-60mins

    bake at 230 C for 10 mins, the drop the temp to 190-180 and bake for 45-60mins

  • Step 12/12

    quickly demold them onto a cooling rack, let cool for 2h at room temperature and then enjoy the delicious treat, custardy inside and crispy outside

    quickly demold them onto a cooling rack, let cool for 2h at room temperature and then enjoy the delicious treat, custardy inside and crispy outside

Tags

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