Cannelés

cannelés.md

Cannelés

Ingredients

• 250g sugar
• 100g wheat flour
• 500mL milk
• 50g butter
• 2 eggs + 2 egg yolks
• 10cL Rum
• Vanilla

Preparing the dough

1. Boil the milk with the vanilla and butter (not too fast or you'll burn the milk)
2. Mix the flour and sugar
3. Add the eggs + egg yolks, stir into a homogeneous mixture
4. Add milk progressively (pouring too fast will cook the mixture, doing step 1 before 2 & 3 lets the milk + butter cool a little bit)
5. Let it sit for an hour, add rum, then you can put it to the fridge or start baking

Baking preparation

1. If the dough was in the fridge, get it at room temperature and stir it up a bit
2. Start pre-heating your oven at 220~230c
3. Put butter in the mold, it's done easier if you get the mold warm with hot water or by leaving the mold in the oven during pre-heating
4. Fill the mold at will (cannelés will expand during cooking but won't spill)

Baking

1. First phase: 20mn @ 230c
2. Second phase: 1h @ 190c if you're making 8 cannelés, 45mn if you're making 12. Note that cooking time & methods can vary from an oven to another
3. Turn off the oven, let everything sit inside for ~20mn
4. Get everything out, get the cannelés out of the mold
5. Wait for them to cool down (~20mn) if you're patient, et voilà!

Notes

• I'm assuming you're using only half of the dough per mold. The dosage should yield 2x12 cannelés the same size of those in the picture.
• The baking part is the hardest. For a batch of 8 large ones, you might be better off with 1h in the oven during the 2nd phase. Some ovens might undercook the top/bottom depending on the settings, etc, just take notes of your baking times + parameters and improve your own recipe gradually.
• Cutting too much on sugar will degrade the crust layer, don't go below 220g.
• Adding rum makes the baking part longer and the inside firmer
• Silicone molds are very practical but might contaminate your food at high temperatures, use metal molds if you can