Cannelés are small little cakes that come from Bordeaux, a beautiful city in France on the Atlantic coast. They are usually ate for breakfast, tea time or with a coffee in the end of your meal. Here is my recipe for 16 big Cannelés. You will need a Cannelés cake pan to cook them, I am using a silicone one because it is easiest to remove the cakes in the end but you can also use a traditionnal copper cake pan (if so, don’t forget to grease it and dust with flour before pouring the dough inside). With this recipe, you will have 2 eggs whites left so don’t hesitate to check out my Meringues or Amarettis recipes to use them!
- 50 cl milk (full-fat or semi-skimmed)
- 25 g butter
- 120 g all purpose flour
- 200 g blond sugar
- 2 eggs + 2 eggs yolks
- 5 tablespoons dark rhum
- 1 teaspoon vanilla extract
In a mixing bowl, mix the flour with sugar, then, add the eggs and eggs yolks. In a sauce pan, boil the milk with vanilla and butter. When it is boiling, remove from the burner and pour it inside the mixing bowl with the dough. Combine with a whisk. Let cool down at least 2h (you can also place it in the fridge for 24h). Pre-heat the oven at 220°C. Pour the dough in cannelés cake pans until 5 mm from the borders. Bake them for 10 minutes, then, low down the heat at 180°C and lett cook again 30 minutes. When they are ready, remove them form the oven and let them cool down for 10 minutes before removing them from the cake pan.
Toujours agréable de recevoir tes recettes, merci pour se partage. J’ai l’impression d’être un peu avec vous, surtout en cette période difficile de Pandémie. Bravo Charlotte, pour cette belle initiative.