Delicious small cannelés for breakfast and afternoon tea!
Prep time30 minutesmin
Cook time1 timeh
Total1 timeh30 minutesmin
Recipe type: Dessert, Snack, Breakfast
Cuisine: French
Yield: 15fluted
Ingredients:
1vanilla pod
1/2Liter of milk
50gunsalted butter
100gall-purpose flour
250ggranulated sugar
2whole eggs
2egg yolks
1cs orange blossom
1cs rum
Instructions:
Open the vanilla pod in half and collect its seeds.
Boil the milk with the vanilla beans and the pod. Off the heat, add the butter in pieces and mix to melt.
In a bowl, combine the flour, sugar, eggs and yolks.
Remove the vanilla bean from the pan and pour the milk into the dry ingredients. Blend until smooth.
Wait 30 minutes before adding the aromas (rum and orange blossom) to avoid any evaporation.
Place overnight in the fridge. Preheat the oven to 250 ° traditional heat.
Pour the dough into silicone cannelé molds, filling them about 3/4 full.
Bake for 15 minutes at this temperature, then lower to 190 ° and continue cooking for 45/50 minutes approximately depending on your oven. Let cool then unmold.
Notes:
Then keep in an airtight container for a few days.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)