This recipe was curated for the Cultured Cup by Mia McCallum
ABOUT THIS RECIPE
Cannelés are a long-standing French tradition. Traditionally served with
coffee or tea, they are delightful either way you enjoy them. This recipe has
an updated twist – the use of vanilla vodka instead of the usual rum.
Experiment with different liquors to compliment your favorite coffee and
Yields: 4 dozen
Preparation: 30 minutes
Steep time: 12 – 24 hours
Bake time: 45-50 minutes
- 2 cups whole milk
- 1 ¼ cups sugar (separated into ¾
- cup and ½ cup)
- 2 tbsp butter
- 1 cup flour
- 2 large eggs
- 1 large egg yolk
- 1 tbsp vanilla paste
- 4 tbsp vanilla vodka
- Melted unsalted butter, for the molds
Well buttered miniature canelé molds or mini muffin tins. If it is hot out,
freeze or refrigerate the molds/tins after you’ve buttered them to ensure
even distribution and coverage.
Prepare the batter:
- In a large saucepan on medium heat, combine the milk, butter, and ½cup sugar. Stir well until sugar is dissolved and just starting to bubble around the edge of the saucepan. Let cool for 5-10 mins.
- While milk mixture is heating, using a large bowl, hand whisk together the flour and remaining ¾ cup sugar. Add the eggs, egg yolk, vanilla paste and vanilla vodka. Hand whisk until combined.
- Once milk mixture has cooled a bit, slowly began to pour into the bowl with the remaining ingredients, hand whisking constantly.
- Once fully whisked, cover bowl with plastic wrap and place in the refrigerator to cool and steep for 12 – 24 hours.
When ready to bake:
- Preheat oven to 450F. Ensure canelé molds/mini muffin tins are well buttered. Set batter out on counter as oven comes to temperature and hand whisk to incorporate all the ingredients.
- If using canelé molds, set on cookie sheet.
- Pour batter into molds/tins, filling only three quarters full. (Batter will rise to fill the cavities and over flow a bit.)
- Bake at 450F for 30 minutes. Bake at 400F for 15 – 20 minutes. You’re looking for a dark crust that turns a deep mahogany color.
- Let canelés rest in the pan for 10 minutes. That ensures the tender pastries firm up enough to hold their shape. Finish cooling on rack.
Cannelés have a custardy-soft center when baked correctly. That is exactly
the ideal texture. They are best the day they are baked, but can stored in
the refrigerator for a couple of days. Store in an airtight container in the
refrigerator or freeze until ready to enjoy.
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