Cannelés
"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 👍Ingredients
Utensils
pot
Step 1/12
- ⅛ 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
- 2¾ g butter
melt the butter
Step 3/12
- 11⅛ g sugar
- ⅛ eggs
- ⅛ 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
- 5½ 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
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
