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Canneles
Created by: Howcan Team
Ingredients
- 2 cups whole milk
- 1/2 vanilla bean, split and seeds scraped
- 3 tablespoons unsalted butter, plus more for greasing
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 1/4 cup dark rum
Instructions
- In a small saucepan, heat 2 cups of whole milk with the scraped vanilla bean and seeds over medium heat until just simmering. Remove from heat and let cool to room temperature.
- In a medium saucepan, melt 3 tablespoons of unsalted butter over low heat. Add 1 cup of granulated sugar and stir until the sugar is dissolved. Remove from heat and let cool slightly.
- In a large bowl, whisk together 1 cup of all-purpose flour, 2 large eggs, and 2 large egg yolks until smooth.
- Slowly pour the cooled milk into the flour mixture, whisking constantly until smooth. Add 1/4 cup of dark rum and the slightly cooled butter-sugar mixture, and whisk until well combined. Cover the bowl and refrigerate the batter for at least 24 hours.
- Preheat the oven to 425°F (220°C). Grease the cannele molds with butter and place them on a baking sheet. Place the molds in the oven for 5 minutes to heat them up.
- Remove the molds from the oven and fill each mold with the chilled batter, leaving a little space at the top for the canneles to rise. Bake for 10 minutes, then reduce the heat to 375°F (190°C) and continue baking for another 50-60 minutes, or until the canneles are dark brown and caramelized on the outside.
- Remove the canneles from the oven and let them cool in the molds for 10 minutes. Then, carefully unmold the canneles and let them cool completely on a wire rack. Enjoy the canneles at room temperature.
Canneles, a beloved French pastry, originated in the Bordeaux region. These delectable treats have a rich history dating back to the 18th century. Legend has it that the nuns of the Bordeaux convent created canneles using egg yolks donated by winemakers, resulting in a delightful marriage of flavors. The pastry's trademark caramelized crust and custard-like center have made it a favorite worldwide. Renowned chefs like Alain Ducasse and Pierre Hermé have put their own spin on this classic, elevating its status in the culinary world. Today, the best canneles can be found in Bordeaux, where traditional recipes and techniques are honored. Perfecting the caramelization and using high-quality vanilla and rum are crucial for an authentic taste. For a twist, some chefs infuse the batter with unique flavors like citrus or chocolate. Whether enjoyed at a quaint patisserie or made at home, canneles continue to captivate dessert enthusiasts with their irresistible charm.
90 min
12
180 calories
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