Printable version All recipes
Non-illustrated recipe - Illustrated recipe - Filmed recipe

Cannelés 2

Cannelés 2
  • For : 20 cannelés
  • Time : 1 h 45
  • Difficulty :  medium

Ingredients for Cannelés 2 :

  • 1 liter of milk
  • 2 vanilla pods
  • 500 g of icing sugar
  • 4 whole eggs
  • 4 egg yolks
  • 200 g of flour
  • 100 g of butter
  • 30 ml of rum

Technical stages for Cannelés 2 :

  • Bring the milk to a boil, add the vanilla pods split in two, infuse and let cool.
  • cremer the icing sugar with the eggs and the egg yolks.
  • Add the sifted flour and mix well.
  • Add the milk, cold melted butter and the rum.
  • Mix well.
  • Pour this mixture in cannelés Elastomoule cannelés mold.
  • Bake at 180°C or 356°F for about 1h10.
  • At the end of cooking let cool slightly before unmoulding.
  • To turn over the mould and to withdraw cannelés by giving a light pressure on the bottom of the silicone mould.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Non-stick cannelés pan Ø 5,5 cmNon-stick cannelés pan Ø 5,5 cm 5.00 Euro
Copper cannelés pan Ø5,5 cmCopper cannelés pan Ø5,5 cm 11.70 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Stainless Steel whisk 35 cmStainless Steel whisk 35 cm 12.70 Euro
Hemispherical rolled edge mixing bowl Ø 20 cmHemispherical rolled edge mixing bowl Ø 20 cm 17.00 Euro
Exoglass® cannelé mold sheets Ø 5,5 cm (x 16)Exoglass® cannelé mold sheets Ø 5,5 cm (x 16) 134.00 Euro