About
Patisserie Maison
A speciality from the Bordeaux region, cannelés are these days fashionable all over France.They are chewy and caramelised, and it is impossible to eat just one!The old-fashioned cannel moulds were individual and made of copper, however these days you can buy silicone trays of them that allow you to bake up to around 18 at a time.
MAKES 18-20
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BrendaLea A. favorited Cannelés
25 Feb 16:18
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Southern Crafter added Cannelés to Baking
22 Feb 23:07
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Cheryl favorited Cannelés
22 Feb 02:09
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Emma H. favorited Cannelés
16 Feb 15:58
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ale_corason favorited Cannelés
16 Feb 07:42
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Hester A. favorited Cannelés
12 Feb 16:57
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Ebury Publishing published her project Cannelés
11 Feb 12:17
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Step 1
Put the milk in a saucepan and add the cream, butter, salt, rum, half the sugar and the vanilla pod (split and seeds scraped in). Bring to a simmer, taking care not to let the mixture boil, then take off the heat straight away.
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Step 2
In a bowl, whisk the egg and yolk with the rest of the sugar until pale, then whisk in the flour.
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Step 3
Slowly add the hot milk and cream mixture, stirring constantly with the whisk.
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Step 4
Leave to cool and then put in the fridge for at least 4 hours, ideally overnight. Remove the vanilla pod.
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Step 5
Preheat the oven to 240°C/gas 9.
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Step 6
Half fill each mould with the mixture and bake for around 15 minutes until puffed up and caramelised.
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Step 7
Remove from the oven and allow to cool before turning out.
