- 250g sugar
- 100g wheat flour
- 500mL milk
- 50g butter
- 2 eggs + 2 egg yolks
- 10cL Rum
- Vanilla
- Boil the milk with the vanilla and butter (not too fast or you'll burn the milk)
- Mix the flour and sugar
- Add the eggs + egg yolks, stir into a homogeneous mixture
- Add milk progressively (pouring too fast will cook the mixture, doing step 1 before 2 & 3 lets the milk + butter cool a little bit)
- Let it sit for an hour, add rum, then you can put it to the fridge or start baking
- If the dough was in the fridge, get it at room temperature and stir it up a bit
- Start pre-heating your oven at 220~230c
- Put butter in the mold, it's done easier if you get the mold warm with hot water or by leaving the mold in the oven during pre-heating
- Fill the mold at will (cannelés will expand during cooking but won't spill)
- First phase: 20mn @ 220c
- Second phase: 1h @ 190c if you're making 8 cannelés, 45mn if you're making 12. Note that cooking time & methods can vary from an oven to another
- Get the cannelés out of the oven
- Wait for them to cool down before getting them out of the mold. If you can't flip them with your bare hands, then wait longer
- Consider waiting a few hours before eating them. Letting them rest overnight makes the heart firmer
- I'm assuming you're using only half of the dough per mold. The dosage should yield 2x12 cannelés the same size of those in the picture.
- The baking part is the hardest. For a batch of 8 large ones, you might be better off with 1h in the oven during the 2nd phase. Some ovens might undercook the top/bottom depending on the settings, etc, just take notes of your baking times + parameters and improve your own recipe gradually.
- Cutting too much on sugar will degrade the crust layer, don't go below 220g.
- Adding rum makes the baking part longer and the inside firmer
- Silicone molds are very practical but might contaminate your food at high temperatures, use metal molds if you can