Everyone knows and loves the Cannelés, but not everyone knows that it's very simple to make, it's just a pancake batter well sprinkled with rum (gulps).
Simple yes, but the fact remains that if you don't have the right copper molds you will never have the desired result, crispy and caramelized on the outside and soft on the inside. I tried the copper molds and the silicone ones and I really don't recommend the latter... no crispiness, no difference in texture, in short, a flop.
Here you can see the difference
If you have time I advise you to prepare the dough 24 hours in advance and let it rest in the fridge.
I really invite you to bring these utensils if you want to start making cannelés:
• copper molds
• mold release spray
RECIPE
ORGANIC INGREDIENTS if possible
For 12 large cannelés 5 cm in diameter
Preparation 15 mn + rest in the fridge for at least 24 hours
Cannelés
40g butter
50g whole egg
40g egg yolks
230g caster sugar
500g whole milk
2 Bourbon vanilla pods
140g Type 55 flour, sifted
60g dark agricultural rum
THE REALIZATION
1/ Hazelnut butter In a saucepan, heat the butter over medium heat until it sizzles and gently begins to have a nice golden color and a slight smell of hazelnut. Mix well so that it does not bubble in the bottom of the pan.
When the hazelnut butter is ready pour it into a container, with the small brown particles that are in the bottom of the pan, so that it cools.
2/ In another container pour the whole egg, egg yolks and powdered sugar. Whisk quickly without foaming.
3/ Split the vanilla pods to extract the grains.
Pour the milk into a saucepan with the vanilla beans and the hollowed-out pods.
Heat the pan.
Add the hazelnut butter and bring everything to a boil.
When boiling is obtained, pour 1/4 of the hot preparation over the egg/sugar mixture and whisk.
Add the flour and whisk quickly to avoid lumps forming.
Then add the rest of the hot preparation (milk + butter) while continuing to whisk.
At the end of the preparation, add the dark rum and the hollowed-out vanilla pods to let them infuse.
Film on contact and place the container in a cool place.
4/ The next day, take the cannelé mixture out of the refrigerator at least 1 hour before cooking so that it is at room temperature.
If you are using your copper molds for the first time, you must season them before using them. That is to say, wash them (never in a machine, always by hand with soapy water), rinse them and dry them. Grease them well with the release spray. Heat them empty in an oven at 230° Celsius for 20 minutes.
When they come out of the oven, let them cool down and pat them dry with paper towel.
If they have already been used, skip the previous step, grease them with spray then turn them over on a baking sheet so that the excess grease runs off.
5/ Preheat your oven to 240°Celsius
Fill your molds 3/4 full.
Bake your filled molds at 240°Celsius for 15 minutes. then lower the temperature to 200°Celsius for 30 minutes.
At the exit of the oven take a clean and dry cloth to catch each mold and place it upside down on a baking sheet, normally they should unmold on their own. If not, wait 10 minutes. then tap the mold sharply on the plate.
They are eaten chilled to give them time to get crispy.
Recipe stolen from the account of Meilleur du Chef
Print the recipe (in French)
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