Cannelés

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
teas.

Cannelés

Yields: 4 dozen
Preparation: 30 minutes
Steep time: 12 – 24 hours
Bake time: 45-50 minutes

Ingredients:

• 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

Equipment:

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.

Directions: 

Prepare the batter:

1. 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.
2. 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.
3.  Once milk mixture has cooled a bit, slowly began to pour into the bowl with the remaining ingredients, hand whisking constantly.
4. 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:

1. 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.
2. If using canelé molds, set on cookie sheet.
3. Pour batter into molds/tins, filling only three quarters full. (Batter will rise to fill the cavities and over flow a bit.)
4. 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.
5. 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.

Note:
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.

Copyright  The Cultured Cup