Cannelés

cannelés.md

Cannelés

Ingredients

• 250g sugar
• 100g wheat flour
• 500mL milk
• 50g butter
• 2 eggs + 2 egg yolks
• 10cL Rum
• Vanilla

Preparing the dough

1. Boil the milk with the vanilla and butter (not too fast or you'll burn the milk)
2. Mix the flour and sugar
3. Add the eggs + egg yolks, stir into a homogeneous mixture
4. Add milk progressively (pouring too fast will cook the mixture, doing step 1 before 2 & 3 lets the milk + butter cool a little bit)
5. Let it sit for an hour, add rum, then you can put it to the fridge or start baking

Baking preparation

If you're using copper molds, consider seasoning them beforehand.

1. If the dough was in the fridge, get it at room temperature and stir it up a bit,
2. Start pre-heating your oven at 210°C,
3. Put oil in the mold,
4. Fill the molds ~2mm below the top.

Baking

Baking times and temperatures may vary greatly depending on your oven and what kind of molds you have. In some cases, the 2nd phase has to last 40 minutes, sometimes only 30 minutes. Here are some baking times that worked for me.

Copper molds in Jules' mini oven

1. 20mn @ 210°C, convection, both resistances,
2. 30mn @ 180°C, convection, bottom resistance only,
3. Turn off the heat, open the oven, and let the cannelés cool down for a bit.
4. At some point the cannelés should unstick and "float" from the walls of the molds. At this point you should be able to remove them without any trouble.

Silion molds

1. 20mn @ 220°C
2. 1h @ 190°C if you're making 8 cannelés, 45mn if you're making 12. Note that cooking time & methods can vary from an oven to another
3. Get the cannelés out of the oven
4. 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
5. Consider waiting a few hours before eating them. Letting them rest overnight makes the heart firmer

Notes

• 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