- 500 ml milk (2cups)
- 4 egg yolk
- 2 eggs
- 100g white sugar (1/2 cup)
- 50g brown sugar ( 1/4cup)
- 150g flour (1 + 1/4 cup)
- 50g butter (1/4 cup)
- 1 vanilla pod
- 1 pinch salt
- 2 (or 3) tbsp of Rum
French Cannelés are a small treat from South West of France, with a caramelized crust, a soft center and a touch of rum 🙂 It takes a bit of time to make (mostly to rest) but it’s totally worth it!
Prep : 10 min | Rest: 24h | Cooking: 1h | 15 to 20 Cannelés
*I use silicone mold cuz it’s cheaper 🙂
- Pour the milk into a saucepan and fluff your vanilla pod. Closes with a lid.
- Meanwhile, in a bowl, mix the eggs with the sugar and then add the flour. Mix everything with a spatula.
- Then add the butter in cubes & pinch of salt in the pan where there is milk, bring everything to a boil.
- Pour this preparation bit by bit in your bowl, mixing well with the spatula.
- Film your preparation let cool for at least 24 hours in the fridge.
- The next day, butter your cannelés mold, and place them in the freezer.
- Take out your cannelé dough out of the fridge, add the rum and let it sit at room temperature.
- Preheat your oven to 220°C/430°F.
- When the oven is hot, fill your cannelés mold with your preparation (max 3/4 of the mold not more)
- Cook for 20 min at 220°C/430°F then lower the temperature to 180°C/355°F and leave to cook for another 45 min.
- When your cannelés are cooked take them out of the oven, let them cool and remove from the mold.
- Put them in the fridge and Bon appétit!
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