Cannele’s are my downfall!
Cannele’s are so more-ish, that before you know it, you’ve consumed a few……….okay, most! A notable downfall.
Cannelé ‘s are small French pastries, with a soft custard centre, and caramelized crust, a speciality of the Bordeaux region of France. This pastry, is usually found in the shape of a small striated cylinder. It’s made from only a few ingredients, and yet it is, I have to repeat, completely more-ish & delicious!
It’s also one of those afternoon tea or coffee desserts that you can make a few days beforehand, leave in the fridge and then bake when needed.
- 250g milk
- 25g butter
- 1 vanilla pod (or vanilla seeds/ powder equivalent)
- 50g eggs
- 20g yolks
- 125g icing sugar
- 50g cake flour
- 25g rum (optional, it’s for flavor, so if you don’t want to add this, you you add milk equivalent OR extract substitute)
- food thermometer
How to make?
- On a stove, bring to boil the milk, butter & vanilla, then take off & allow to cool to roughly 60 degrees Celsius.
- Combine in the meantime the eggs, flour, icing sugar & rum to a smooth paste.
- Add the hot milk slowly to this mixture, and mix well.
- Allow to stand (mature) overnight in the fridge OR leave for a couple of hours. Note, this mixture can last in the fridge to up to a week. Just make sure you mix it again, before using.
- Then dose the liquid mixture either via a jug with spout (like a milk jug or drinking bottle), only fill the cannele holes to about 80%.
- Bake in the cannel moulds (which are on a tray) at 190-200 degrees celsius for 45 minutes.
- Leave to cool, and then pop them out. If you use silicone moulds, they pop out easily!