recipe and photo from here
As I write this, I am about to get my Cannelés mixture out of the fridge and attempt at making some more.
For those of you that want to give them a try, here is the recipe that I am using...
500 mls milk
2 egg yolks
25 g butter (diced)
200g (1 cup)sugar
100g (1 cup) plain flour
3 tbs rum
1 vanilla pod
The day before
Split the vanilla pod lengthways, scrape the seeds out and put everything (seeds and pod) into a saucepan with the milk and butter
Heat it until it simmers and then remove from the heat and let it cool down a bit
In a bowl whisk the eggs and egg yolks together with the sugar, add the flour and mix
Strain the milk into the egg mixture and stir until the batter looks almost like crêpe batter
Let it cool completely and add the rum to the mixture
Refrigerate the batter for at least 24 hours (be patient!)
The day you want to bake the cannelés, stir the batter and fill the moulds to 3/4.
Preheat the oven to 240C
Bake for 15 minutes at 240C, lower the heat to 180C and bake for another 40 to 60 minutes depending if you like them golden or very dark.
Take the silicon moulds out of the oven, leave them for about 10 min and then take off the cannelés from the moulds, leave them to cool down completely on cooling a rack.
bon vendredi à tous, Leeann x