Cannele Recipe
Embark on a delightful adventure with our authentic cannelé recipe, straight from the heart of Bordeaux. These elegant pastries feature a luscious, custard-like center wrapped in a perfectly caramelized shell. Infused with vanilla and a splash of rum, each bite delivers a burst of exquisite flavor. Whether you're a seasoned baker or a novice, this recipe will guide you through creating these iconic treats, ensuring your cannelés are as enchanting and delicious as those found in the patisseries of France. Indulge in the sweet sophistication of cannelés, and elevate your baking repertoire to new heights.
Equipment
- Cannelé Molds
- Tongs and/or heat proof gloves
- Baking sheet
- Aluminum Foil/Parchment Paper
- Glass Bowl/Jar or Saucepan
Ingredients
- 2 ¼ Cups Whole Milk
- 1 Tbsp Vanilla Bean Paste or seeds from two vanilla bean pods
- 1 ½ Cups 250 grams Granulated Sugar divided
- 2 Tbsp Unsalted Butter
- 1 ¼ Cups All Purpose Flour
- 2 Eggs
- 2 Egg Yolks
- 4 Tbsp Vanilla Rum
Instructions
- In a medium saucepan, combine the whole milk, vanilla bean paste (or vanilla bean seeds), half of the granulated sugar (3/4 cup), and unsalted butter.
- Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved, and the mixture is hot but not boiling. Remove from heat and let cool slightly.
- In a medium bowl, sift together the all-purpose flour and the remaining granulated sugar (3/4 cup).
- In a large bowl, whisk together the eggs and egg yolks until smooth.
- Gradually whisk in the flour mixture until smooth and well combined.
- Slowly pour in the warm milk mixture, whisking continuously, until the batter is smooth and well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop and the flour to fully hydrate.
- Preheat the oven to 450°F (230°C). Place the cannelé molds on a baking sheet and place in the oven to preheat.
- Remove the preheated molds from the oven and brush them with melted butter, ensuring each mold is thoroughly coated.
- Fill each mold about 3/4 full with the chilled batter.
- Place the filled molds back in the oven and bake at 450°F (230°C) for 10-12 minutes, or until the cannelés begin to rise and form a crust.
- Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 50-60 minutes, or until the cannelés are deep golden brown and crispy on the outside.
- Remove the cannelés from the oven and let them cool in the molds for a few minutes.
- Carefully remove the cannelés from the molds and let them cool completely on a wire rack.
- Serve the cannelés at room temperature, dusted with powdered sugar if desired, and enjoy!
Notes
- Prepare the Molds: Ensure your cannelé molds are well-seasoned. This helps prevent sticking and promotes the formation of a crispy crust.
- Batter Resting Time: Let the batter rest in the refrigerator for at least 24 hours. This allows the flavors to develop and the flour to fully hydrate, resulting in a smoother texture.
- Baking Temperature: Start baking at a high temperature (around 450°F or 230°C) to create a quick initial rise, then lower the temperature to around 375°F (190°C) to allow the cannelés to bake through without burning the crust.
- Serve: Serve the cannelés at room temperature to fully appreciate their texture and flavor. They pair wonderfully with a cup of coffee or tea.