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Before starting this Canelés recipe, make sure you have organised all the necessary ingredients.
Heat 750 grams of milk with the butter.
When the butter has totally melted...
... add the remaining 250 grams of milk. Set aside.
In a separate bowl, combine the castor sugar and flour.
Pour 3/4 of the milk and butter preparation over the flour and sugar.
Combine vigorously with a whisk until there are no more lumps, then combine gently without incorporating any air.
Split the vanilla pod lengthwise and scrape the seeds out.
In a flat-bottomed pastry bowl, combine the eggs and the vanilla seeds, stirring gently...
... and add the rum.
Add this preparation to the first one. Stir well.
Add the remaining milk and butter preparation and combine.
Cover with cling film and refrigerate, at least overnight.
Using a brush, apply melted cocoa butter in the cavities of an Elastomoule silicone canelé mould.
Using a funnel dispenser, fill the cavities with the batter.
Fill the cavities up to the rim.
Repeat for the remaining cavities...
... and bake at 200°C (gas 6) for 45 minutes for large canelés, or 170°C (gas 3) for 50 minutes for mini canelés.
The canelés should be golden and caramelised.
When cooked, remove from the oven and let cool a little before releasing the canelés from the mould. Enjoy!
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