These French little cakes called Cannelés have always been one of my indulgences. I used to buy them in Saint-Jean-de-Luz when we went for the day. Their origin is the beautiful city of Bordeaux, but they are commonly found throughout France.
Making them at home is an easy and very enjoyable process for those of us who love cooking and baking. Keep in mind they need to rest for a day in the refrigerator; other than that, following the recipe steps is quite simple and the result is spectacularly beautiful.
With the clock change comes long, dark evenings that are at the same time wonderful for enjoying a coffee and these little cakes with good company or a good book.
Non-stick cannelé molds De Buyer, stainless steel ladle De Buyer and Luigi Bormioli glass jug
Ingredients:
- 500 ml of whole milk
- 1 egg and 2 egg yolks
- 140 g of bread flour
- 240 g of sugar
- 25 g of butter
- 50 ml of aged rum
- 1 vanilla bean
Preparation:
- We split the vanilla bean lengthwise with the help of a knife and scrape out the seeds.
- In a saucepan over medium heat we pour the milk, rum, butter, and vanilla seeds. When it starts to boil we remove from the heat and let it cool.
- In a large bowl we put the sugar, the egg, and the yolks and with a whisk we beat for a few minutes until the mixture whitens.
- We add the flour little by little to the bowl, stirring with a wooden spoon until fully incorporated.
- Next we slowly pour the milk, vanilla, and rum mixture while stirring. It should end up with a batter similar to crêpe batter.
- We leave it in the refrigerator for at least 24 hours.
- We grease the molds for cannelés with cooking spray and pour the batter leaving a little space before the rim.
- We place the molds with the batter in the freezer for about 20 minutes while we preheat the oven to 230º.
- We bake the cannelés about 10 minutes at 230º and then 50 minutes at 180º.
Pallarès kitchen knife with Boxwood handle, Caractère Revol porcelain plate, non-stick cannelé molds De Buyer and Porcelain ramekin No.9 Laura Ashley
You can serve them as soon as you unmold them; they are delicate and delicious. If you like, in addition to serving them with coffee, for breakfast or an afternoon snack, they are also a wonderful option as a dessert. Pairing them with melted chocolate or a pour of custard can be a good choice.
A wonderful little cake also for those of us who enjoy gifting our own sweets; for their beauty and originality.
Comments
María del Carmen said:
He visto en otras recetas que la levadura es de repostería osea llevará algo de impulsor. Es mejor harina de fuerza ? Que diferencia hay ?
Claudia&Julia said:
Hola Angelica,
Sí, la receta lleva harina de fuerza. Pruébala y ya verás como te gustan :)
¡Un saludo!
Claudia&Julia said:
¡Hola!
Como bien indica MAR, los cannelés no llevan levadura. Con esta receta os saldrán 12 unidades, como dice Anna :)
¡Un saludo!
Angelica said:
Buenas. Harina de fuerza? He leído otras recetas y no se esowcifica
MAR said:
No, no lleva levadura. Son una delicia. Haceros con los moldes específicos para cannelés.
Anna said:
Acabo de hacerlos , son un pecado de buenos ,crujientes por fuera i super blanditos por dentro , he seguido la receta paso a paso y con los mismos moldes me han salido 12
Silvia said:
Muy rico, pero tengo la misma pregunta. No lleva levadura?
Maite said:
Hola. ¿Me podríais indicar cuántos salen con estas proporciones? Gracias
carmeta said:
hola¡ como siempre precioso estilismo. Una pregunta, no lleva ningún tipo de levadura??