BAKING RECIPES BY EAT WELL 101

Vanilla Cannelés

Vanilla Cannelés

Nina L. Palmer

The cannelés de Bordeaux: it’s all about the subtle blend of crispiness and softness. Canneles – or fluted cakes –  is a traditional recipe coming from middle age that gain more and more adepts nowadays. The cannelés seduce everyone from kids to elders… will you resist? Just like you would do with pancakes, the touch of rum gives vanilla its cuteness and the peps needed to create this sweets finesse.

Ideal for breakfast or during afternoon with close friends to serve with tea or coffee,  the cannelés can also be eaten throughout the day to satisfy a snack craving.

Vanilla cannelés recipe

Ingredients list for 16 cannelés:

  • 2 cups (50cl) of milk
  • 2 eggs + 2 egg yolks
  • 1 vanilla pod
  • 3 tablespoons of rum
  • 2 cups (250g) icing sugar (you can also try with white granulated sugar)
  • 1 3/4 ounce (50g) butter
  • 1 cup (110g) of flour
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Fluted molds can be expensive if you’re looking for authentic bakeware, just like these Mauviel cannelés molds. But a good silicon sheet with cannelés shaped holes will be perfect and a lot cheaper.

Cooking instructions

1. First, heat the milk in a saucepan with the vanilla pod split in two. Bring to a boil then let cool for 30 min.

2.  In a bowl, whisk the eggs and yolks with the sugar until they get stiff white. Then add the rum, soft butter (not too hot), then flour.

3. Mix well until smooth. Remove the vanilla pod from cooled milk then gently scrape the seeds and put them into the milk. Slowly pour the cooled milk into the bowl while mixing.
Let rest in the refrigerator for 24h.

4. Next day, preheat your oven to 410°f (210°c). Fill the silicone molds with the batter,  leaving a few millimeters at the edge: the cannelé will swell slightly. You can also use corrugated metal molds, but remember to butter them first.

5. Bake for 1 hour! Your cannelés will blacken after cooking, which is required to form the crust.

The cannelés must have a well tanned crust and a soft crumb.

Tips:

  • Return your cannelés upside down after release so they won’t sag because the cap is harder than the base so they retain more of their stiffness.
  • Storage: know that cannelés always soften after 8 hours, and nothing prevents them from softening, not even the good old airtight box.
  • You can make them crunchier by passing cannelés for 10 minutes in the oven, but eat them fast because  they will be completely dry after 3 days (not good at all).
  • Avoid semi-skimmed milk: because of the lack of cream, the cannelés won’t swell as they should be!

how to make canneles de bordeaux - fluted cake recipe

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Vanilla-Cannelés-recipe
Vanilla Cannelés