Cannelés

Course: Snack
Cuisine: French
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 people
Print

Ingredients

  • 50 cl milk
  • 1/2 vanilla pod sliced opened
  • 50 g butter
  • 100 g flour
  • 200 g sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tbsp rhum optional – I skip this for the children

Instructions

THE DAY BEFORE

  1. Pour the milk in a saucepan, add half the vanilla pod and butter and bring to a boil.
  2. Meanwhile combine the flour and sugar then add the eggs and the egg yolks.
  3. Pour the boiling milk over the flour and combine until you get a crêpes consistency batter (pretty fluid).
  4. Allow to cool down, add the rhum (optional) and store in the fridge overnight (ideally for 24 to 48 hours).

ON D-DAY

  1. Take your batter out of the fridge so as it gently goes back to room temperature.
  2. Pre-heat the oven to 220⁰C (this recipe is designed for silicone moulds).
  3. Butter your moulds and pour the batter up to 3/4 th of the height. Cook for 20mn at 220⁰C for silicone moulds and then 40mn at 180⁰C (30mn for mini-canneles).
  4. Unmould them gently whilst they are still hot. Allow to cool.