Cannelés recipe

Crispy on the outside, soft on the inside, totally delicious.

Prep Time: 30 minutes (plus 24 hours of resting) - Cook Time: 1 hour - Servings: 12

Ingredients for 12 cannelés:

• 50 cl of milk
• 2 eggs + 2 egg yolks
• 30 grams of butter
• 125 grams of flour
• 200 grams of sugar
• 1 pinch of salt
• 1/2 teaspoon vanilla extract
• 3 tablespoons of rum

Tools:

• Cannelé pan
• Sifter
• Cooling rack
• Mixing bowl

Instructions:

1. Boil the milk with the butter and vanilla.
2. Meanwhile, beat the eggs.
3. Add the sifted flour, sugar and salt to the eggs.
4. Add the boiling milk.
5. Mix gently and let it cool down.
6. Leave the batter in the fridge for 24 hours.
7. Take the batter out of the fridge at least an hour before baking.
8. Add the rum.
9. Preheat the oven to 450°F (230°C) with the cannelé pan inside.
10. Butter the molds and dust them with a little powdered sugar.
11. Fill the molds three-quarters full with batter.
12. Bake for 10 minutes at 450°F (230°C).
13. Lower the temperature to 375°F (190°C) and continue baking for another 50 minutes.
14. Take the cannelés out of their molds and let them cool down.

Yes, it's quite a challenge to get it right...