Canelé

カヌレ · Canelé

Ingredients9

• milk500 ml
• unsalted butter250 g
• large eggs2
• egg yolks2
• all-purpose flour200 g
• granulated sugar200 g
• vanilla extract1 tsp
• rum1 tsp
• saltpinch

Method

1. Heat the milk with the butter in a saucepan until the butter melts, then let the mixture cool to room temperature.
2. In a bowl whisk together the flour, sugar, and salt.
3. In a separate bowl whisk the whole eggs and egg yolks, then stir in the vanilla extract and rum.
4. Combine the cooled milk‑butter mixture with the dry ingredients, mixing until a smooth batter forms.
5. Cover the batter and let it rest for 1–2 hours at room temperature.
6. Preheat the oven to 200 °C, butter the canelé molds thoroughly, and place them on a baking sheet.
7. Fill each mold about three‑quarters full, bake 15 minutes at 200 °C, then reduce the heat to 160 °C and bake another 45 minutes until the tops are dark caramelized.
8. Remove the canelés from the oven, let them cool slightly, then unmold and serve while still warm.