Chef Bihi Cannés from My Childhood
Cannés are one of my guilty pleasures! These delightful little treats have a soft custard-like interior and a beautifully caramelized exterior. You can eat them endlessly, but the key to achieving the perfect texture lies in letting the batter rest for at least 12 hours in the fridge. This means you should prepare the batter the night before for the best results!
Recipe Information
- Servings: About 12 pieces
- Total Time: 12 hours and 10 minutes
- Preparation Time: 10 minutes
- Resting Time: 12 hours
- Difficulty: Intermediate
Ingredients
- 500 ml whole milk
- 220 g sugar
- 130 g all-purpose flour
- 1 tablespoon peanut oil
- 1 vanilla bean
- 30 ml rum
- 2 whole eggs + 1 egg yolk
Instructions
- In a mixing bowl, whisk together the whole eggs, egg yolk, and sugar until well-combined.
- Gradually add the flour to the egg mixture, whisking continuously to avoid lumps.
- In a saucepan, heat the milk until it’s almost boiling. Remove it from heat, split the vanilla bean, scrape the seeds into the milk, and add the vanilla pod as well.
- Pour the hot milk into the egg and flour mixture while continuously whisking.
- Add the peanut oil and rum, mix well, and remove any lumps until the batter is smooth.
- Cover the mixing bowl with plastic wrap and place it in the refrigerator for at least 12 hours.
- Preheat your oven to 200°C (390°F).
- Grease your canelé molds with butter. (You can also use a silicone mold.)
- Fill the molds about 3/4 full with the batter.
- Bake in the preheated oven for about 50-60 minutes or until the cannelés are golden brown and firm to the touch.
- Remove the cannelés from the oven and let them cool in the molds for a few minutes before transferring them to a wire rack.
Notes
Letting the cannelés cool completely enhances their texture and flavor. They are best enjoyed fresh, but you can store them in an airtight container for a couple of days.
Recipe Tips
For an extra touch of flavor, you might experiment with different types of rum or even add a touch of almond extract to the batter.
Nutritional Information
Approximately 250 calories per piece.
FAQs
1. Can I freeze cannelés?
Yes, you can freeze cannelés. Once they are baked and cooled, place them in an airtight container. They can last for about a month in the freezer.
2. What should I do if I don’t have a canelé mold?
You can use a silicone muffin tray as an alternative, but the texture may vary slightly.
3. How do I know when my cannelés are done baking?
They should be a deep golden brown, and when you touch them, they should feel firm and spring back slightly.
4. Can I use low-fat milk instead of whole milk?
Using low-fat milk may change the texture and flavor; however, it can be used if desired.
5. How long can I store cannelés?
Cannelés are best eaten fresh but can be stored for up to 2 days in an airtight container.
