CANNELÉS

CANNELÉS
 

CANNELÉS

An original recipe by Chef Guillemette Auboyer
For 12 cannelé
Category: Cookies and Bars
Difficulty: Easy
Baking: 55 minutes
Refigirate: 24 hours
 

INGREDIENTS

For the base:
500ml ;whole milk
1 bean NOROHY Vanilla Bean
30g butter
eggs
egg yolks
250g sugar
125g All-purpose flour
50ml Rum

 

INSTRUCTIONS

 
Finishing & Plating:
  • Put the milk and split and scored vanilla bean in a saucepan and bring to a boil. Take the pan off the heat, add in the butter and leave it to melt. Take out the vanilla bean and set it aside.
  • Whisk the eggs, yolks and sugar in a large bowl, then incorporate the flour. Gradually add in the milk, stirring all the while until the consistency is similar to a crêpe mix.
  • Add the rum and put the vanilla bean back in to infuse. Leave to rest in the refrigerator for 24 hours.
  • Preheat the oven to 520°F (270°C).
  • Use a spray oil to grease the inside of 12 fluted copper or aluminum molds.
  • Spread the dough into the molds and bake. After 10 minutes, turn down the oven’s temperature to 390°F (200°C) and keep baking for approx. 45 minutes. The cannelés should be dark brown on the surface. Turn out the cannelés while they are still a little warm.