Chef Bihi Cannelés from My Childhood
Embrace the charm of French pastry with this recipe for cannelés. Imagine indulging in these perfectly caramelized, soft-centered delights, nostalgic of simpler times. Are you ready to embark on a sweet journey and impress your friends and family with your baking skills? Let’s get started!
Recipe Information
- Servings: 12 Cannelés
- Total Time: 12 hours and 55 minutes (including resting time)
- Preparation Time: 10 minutes
- Cooking Time: 1 hour and 5 minutes
- Difficulty: Medium
Ingredients
- 500 ml whole milk
- 220 g sugar
- 130 g all-purpose flour
- 1 tablespoon peanut oil
- 1 vanilla pod
- 30 ml rum
- 2 whole eggs + 1 egg yolk
Instructions
- In a saucepan, heat the milk with the vanilla pod, which should be split in half, over low heat.
- After 5 minutes, remove the milk from heat and allow it to cool.
- In a mixing bowl, combine the sugar, flour, peanut oil, eggs, and rum. Mix vigorously until you have a smooth batter.
- Once the milk has cooled sufficiently, remove the vanilla pod and scrape out the seeds from inside.
- Gradually incorporate the milk into the batter, mixing well.
- Transfer the batter to an airtight container and refrigerate for 12 hours.
- The next day, preheat your oven to 220°C (428°F).
- Fill the molds about three-quarters full (Silicone molds are commonly used, although traditional recipes use copper molds).
- Bake the cannelés at 220°C (428°F) for 20 minutes, then lower the temperature to 180°C (356°F) and bake for an additional 45 minutes.
- When cooked, remove the cannelés from the oven and allow them to cool for about an hour, after which they will easily release from the molds.
Notes
It’s important to let the batter rest for a minimum of 12 hours to achieve the perfect texture and flavor.
Recipe Tips
- For a more intense flavor, try using dark rum instead of regular rum.
- Make sure your molds are well-greased to ensure easy release after baking.
Nutritional Information
This recipe yields approximately 200 calories per cannelé.
FAQ
- Can I use a different type of milk?
- Yes, you can use almond or oat milk as alternatives, but the flavor and texture may vary slightly.
- What if I don’t have a cannelé mold?
- You can use mini muffin tins as an alternative, adjusting the baking time as needed.
- How long do cannelés stay fresh?
- They are best enjoyed fresh but can be stored in an airtight container for up to three days.
- Can I freeze cannelés?
- Yes, you can freeze them. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag.
- Can I add chocolate to this recipe?
- Absolutely! You can add cocoa powder to the batter for a chocolaty twist.
