cannelés, y’all

last weekend, i actually, for once, had a bit of time on hand to just hang loose. as in: do a bit of house hold chores. like laundry, see to the plants, rearrange my pots (mini garden, y’all), neatly fold together all my striped, white and black tees… you get the picture. it can be so soothing to get your sh*** together. i wish i was perfect like that all the time (or even just half of the time). gee, and then again, i think: being perfect is for boring people. ain’t nobody got time for that. let’s live a little. on another note, i’m happy as a clam on the beach that there are actually four days of sweet doing nothing ahead of me. for real, guys! my dark, dark under eye circles will thank me.
now cannelés. i like them, like them a lot. they are dark brown and shiny and sticky and caramelly. oh, and anything with a good, good rum in it (i used kraken rum, because i can)? welcome in my book!
my recipe for these cannelés is actually really annoingly long, long, long. annoing. and since i’m lazy like that living a little (as promised, see above) i now just copy and paste (more or less*) a recipe from some random site that i found online. of course, i’m telling you that the recipe i used is similar. and that i actually sticked to it. which, of course, i did not. as in: you can also skip the hard work / waiting game* (just as i did, ahem), and just proceed to baking the cannelés in one go. they probably won’t turn out as pretty as paris blah-di-blah’s pastry chef’s… but really? duh.
oh, also, for really sweet instructions, go to my blogger colleague’s fabulous site ‘eat little bird’ (thank you, thanh!).
recipe adapted from seriouseats
500 ml / 17 ounces whole milk
1 vanilla bean, with the seeds scraped
50 g / 1.8 ounces butter, melted and cooled
2 egg yolks
2 eggs
300 g / 10 ounces confectioner’s sugar, sifted
120 g / 4.4 ounces all purpose flour, sifted
1/4 teaspoon salt
30 ml / 1 ounce dark rum (i used kraken rum)
more butter, melted, for coating the molds


3 days before baking: In a medium-sized saucepan set over medium heat, whisk together the milk and the vanilla bean pod and seeds. bring the milk just barely to a boil; turn the heat off when the edges begin to bubble. Allow the mixture to cool to room temperature, then transfer it to an airtight container and place in the fridge (pod, and all) to steep overnight.

2 days before baking: Place the eggs and yolks in a bowl and break the yolks with a fork, do not whisk them. Add the melted butter, stir gently with a fork just to incorporate, and set aside. In a large bowl, sift together the dry ingredients. Place a strainer over the bowl, and pour the steeped milk through the strainer; discard the pod from the vanilla bean. Press the egg mixture through the strainer with a rubber spatula, then add the rum to the bowl. Gently mix the batter with a spatula; avoid incorporating air. Wash and dry the strainer, then push the batter through the strainer with a rubber spatula. Cover the batter and allow it to rest in the refrigerator for 48 hours.

shortly before baking, melt the additional butter and grease the molds, then put in the freezer to cool and firm. Once it’s time to bake: Set a baking stone on the bottom rack of the oven and place a sheet tray on top. Preheat the oven to 260 c / 500 f. When the oven is ready, remove the molds from the freezer and fill them almost to the top, leaving a centimeter of space at the top of the molds. place the tray of molds in the oven, and bake on high heat for the first 30 minutesg. The cannelés will start to bubble, then rise up out of the molds (don’t worry, they will fall back later). 

Once this has happened, drop the temperature of the oven to 200 c / 400 f, and allow the cannelés to finish baking, approximately 45 more minutes. Watch for the tops to completely turn a deep golden brown and bubble (this is the butter in the batter) around the edges and middle. When the desired color is achieved on the tops, remove one from the oven using the tongs to test. Allow it to cool for several minutes, then invert the mold onto the cooling rack. The cannelés should cool on the rack for 30 minutes before eating, and are best if consumed no more than 5 hours after baking.
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