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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 :

Cannelés 2 - 1
1

Prepare all ingredients.

Cannelés 2 - 2
2

Bring the milk to a boil, add the vanilla pods split in two.

Cannelés 2 - 3
3

Infuse and let cool.

Cannelés 2 - 4
4

cremer the icing sugar with the eggs and the egg yolks.

Cannelés 2 - 5
5

Add the sifted flour and the milk...

Cannelés 2 - 6
6

...cold melted butter...

Cannelés 2 - 7
7

...and the rum.

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8

Mix well.

Cannelés 2 - 9
9

Pour this mixture...

Cannelés 2 - 10
10

...in cannelés Elastomoule cannelés mold.

Cannelés 2 - 11
11

Bake at 180°C or 356°F...

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12

...for about 1h10.

Cannelés 2 - 13
13

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 4.90 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 40.10 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 17.80 Euro
Exoglass® cannelé mold sheets Ø 5,5 cm (x 16)Exoglass® cannelé mold sheets Ø 5,5 cm (x 16)   New   134.00 Euro