Cannelé is a French pastry from Bordeaux (in southwestern France).
I’ve never baked, nor eaten any cannelé before.
I am so happy, they turned out perfectly!
They are cute! I was so surprised how they have a crispy and caramelized shell. And they are so sweet, with a filling fragrant with vanilla and rum.
It’s a magical pastry!
Since this morning, I am addicted to cannelé!
The baking temperature is certainly the biggest success factor.
Serving : 25 small cannelés Preparation time : 15 minutes Rest time : 24 hours Total time : 25 hours and 26 minutes (+ 1 hour and 11 minutes if a second batch)
You need a silicone cannelé mold to make this recipe.
- 500 ml milk
- 25 gram butter
- 2 eggs + 2 eggs yolk
- 1 tablespoon vanilla extract
- 100 gram plain flour
- 200 gram granulated sugar
- 1 tablespoon rum
- In a small saucepan warm the milk, vanilla and butter on medium heat until the butter melt. Remove from heat and allow to cool.
- Combine the flour and sugar in a mixing bowl.
- In a small bowl whip the eggs with a fork and pour on top of the flour mixture.
- Pour the warm milk on top and stir all the ingredients together until the batter is smooth.
- When the batter is cold, add rum.
- Let the batter cool in the refrigerator, covered for 24 hours.
- Remove batter from the refrigerator at least 1 hour before baking it.
- Pre-heat oven to 450 degree F. (240 degree C.). You will need a baking sheet to support the silicone mold when it’s filled with batter. Fill it to 1/4 from the top. Bake for 11 minutes.
- Reduce the oven to 350 degree F. (180 degree C.). Bake for 1 hour.
- Let your cannelés rest in the mold for about 5 minutes before you take them out.
- Place the mold upside down on a wire cooling rack. Cannelés usually slide right out of their molds.
- Let cool at room temperature. Cannelés must be eaten on the day they are baked.
“Une recette de cannelés bordelais à tester au plus vite!” )