Makes 12 to 16 cannelés
Ingredients:
2 eggs + 2 yolks
30g / 2 tablespoons butter
500ml / 2 cups whole milk
1 cup light brown sugar
1 cup pastry flour
3 tablespoons rum
1 vanilla bean or 1/2 teaspoon vanilla extract
Preparation:
The day before: boil the milk with the vanilla and butter
Take off the heat, allow to cool VERY slightly
Mix the flour and sugar together
Add the eggs and egg yolks, pour this mixture in the hot milk
Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, Add the rum
Place it in the refrigerator for 24 hours
When you are ready to bake the cannelés: preheat the oven to 250C/495°F
Butter the moulds liberally and then sprinkle some sugar in the moulds
Pour the batter in to the buttered and sugared cannelés moulds – they should be 3/4 full – NO more
Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!)
The tops will have a brown crust when they are ready, and they should still be moist inside
Carefully unmould them whilst they are still hot
Allow them to cool
Enjoy!
Serve with tea or coffee or with a glass of wine or cognac in the late afternoon or evening
MELewis said:
I’ve tried these once or twice but found the texture to be a bit rubbery. Maybe I didn’t get the best quality item? Love the flavours though!
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Nadia said:
That is actually the way they are supposed to be – a little bit dense and chewy yet custardy.
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basket76 said:
Hi,
The problem for doing them is that the only way to get them really good is tu use copper moulds so expensive ! 9 euros each one (in the shop I use to go)
You don’t use wax ?
You can use butter to butter the moulds but with wax it’s better.
All the best
JPierre
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Nadia said:
I agree the best way is with copper moulds and beeswax but I use butter as it is easier to get my hands on, although if I can get beeswax then I do use that. I have tried them in silicone moulds and had a pretty good result.
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Mad Dog said:
I don’t have a very sweet tooth, but I think I could eat more than one of those! I’m sure some monks and nuns lived quite fantastic lives for celibates 🙂
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Nadia said:
I guess something to look forward to in life – so food and wine, it often was.😃
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chef mimi said:
Nadia these are stunning! I had my first in St. Emilion when my daughter and I visited Stephane (from My French Heaven). They were darker than yours. More caramelized? In any case yours are beautiful.
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Nadia said:
If you use the beeswax to coat the moulds, I find they come out darker.
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basket76 said:
Yes !!!
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Nadia said:
They are not the easiest thing to make but worth it in my mind.
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chef mimi said:
Ah, that must be it!
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chef mimi said:
I didn’t mean to imply that yours aren’t the real thing! I just remember how dark they were!
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Tracey O'Brien said:
These look so delicious. And served with coffee – heavenly!
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Nadia said:
Thank you. They are a wonderful combination of custardy interior and caramely exterior.
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FrugalHausfrau said:
I have been wanting to make these for years! Yours are gorgeous!! Pinning…
Mollie
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Nadia said:
Thanks. I hope you give them a try.
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FrugalHausfrau said:
Well, 1st the molds!!
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Cecilia said:
I definitely would try it. They look delicious! Thanks for sharing.
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Nadia said:
Do let me know what you think if you try.
And bon appétit!
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alisonbr said:
These look so delicious! I signed up to follow your blog at once. Thank you so much for your kind comment on my guest post on the kitchensgarden.com! I look forward to your posts. Very best wishes, Alison (Brackenbury) http://www.alisonbrackenbury.co.uk
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Nadia said:
Thank you so much for stopping by and joining my blog. I hope you enjoy reading all about my travels and my recipes as much as I enjoy sharing them with you. Welcome aboard.
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camparigirl said:
These are ridiculously addictive. I have never stopped at one (or six)…
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Nadia said:
I agree, especially the mini ones.
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pat@alldayieat said:
had no idea these were so easy!
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Nadia said:
It really is all about the moulds and allowing the dough to rest.
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chefkreso said:
Yummy!
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