Prepare the day before
Preparation time: 10 minutes
For 16 canelés: 1/2 liter of fresh whole milk, 25g of butter, 2 whole eggs and 2
egg yolks, 1 split and scraped vanilla bean, 15cl of rum, 100g of flour, 200g of
muscovado sugar.
Bring the milk, vanilla, and butter to a boil.
Meanwhile, in the bowl of the food processor or by hand, mix the flour and sugar.
Incorporate the lightly beaten eggs all at once.
Gradually add the boiling milk. You should obtain a smooth batter, similar to pancake batter. Let it cool, then add the rum. Pour the mixture into a mineral water bottle.
example and refrigerate for a minimum of 24 hours, a maximum of 48 hours.
On the day of tasting: Preheat the oven to 300° fan setting.
Take the dough out of the fridge and fill the molds ¾ full at least an hour beforehand.
cooking.
Bake for 6 minutes at 300°C, then lower the temperature to 180°C and continue baking.
Bake for 1 hour. Let them cool slightly in the molds before unmolding, then turn them upside down. The canelés will release easily.
If your oven only goes up to 250°C, bake for 11 minutes at 250°C then continue baking for 1 hour at
180°.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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