For 6 Canelé
250ml Milk
25g Butter
1/2 Vanilla bean
Bring to a simmer, turn off the heat.
1 egg
1 egg yolk
100g Sugar
Beat until light in color and creamy.
Ever so slowly add the milk mixture while you wisk.
60g Flour
1 pinch of salt
Sift to the mixture and combine.
Add 40ml of dark rum.
Strain through a fine mesh into a container and refrigerated over night (24 hrs).
When you take it out, let sit on the counter for an hour before filling your tin.
Preheat the buttered tin at 130° Celsius for 3 or 4 minutes. Fill with the batter about 1cm from the top.
Bake at 240°C with hot air for 10 minutes, then bake for 40 minutes at 180°C without hot air.
Remove from the tin while hot.
by JuliaFuckingChild666
29 Comments
Well done! 👏🏼
Outstanding. May I know the brand of molds you used ? Did you use “white oil?”
I’ve never tried this, but it looks so good
That’s pretty cool knowing that canellé are pretty hard to nailed but may i suggest next time coat the mold with beeswax it works well and help with the conservation instead of butter who may burn or ruin the taste
I’m going to try (first time) tomorrow. Just got a set of moulds in Bordeax and just found the beans!
Yours look so good!
Oh MAN!
I’ve never even heard of these, but they look delicious.
Spectacular results for a first effort! The evenness of the browning is especially impressive.
I recently found out this was pronounced can-nuh-lay and I always thought it was cuh-nell and I feel dumb 😅
Délicieux!
This looks amazing on the inside and out👌🏻Well done!
They look beautiful! Were they a tad undercooked in the center?
Great job!
I wish I could afford eggs to bake 😩
noooo i wanna try this now
Wow these look amazing
Hijacking this a bit to see if anyone has ever used a substitute for beeswax in the coating?
I don’t know what that is but I want some
I want to try, it looks so yummy!
They look perfect!
Oh my goodness, these are my favorite. I haven’t had one in years. Unfortunately, I’m not able to get them where I live 🙁
I’ve never had one warm and your second picture made my mouth water. Amazing job OP, yours look PERFECT!
These look amazing! I’ve baked canelé professionally and I have a tiny suggestion. You might want to experiment with baking them just like 4 more minutes. Until the whole outside is a shade darker. Then you’ll get that elusive “cake” texture on the inside surrounding the “custard” center. I really think canelé are France’s gift to the world. They’re phenomenal.
You are blowing my mind !!!
Going to attempt this soon. These look delicious!
Definitely gonna try this myself! Thanks for the recipe.
These are adorable. Do they have a strong rum flavor ?
Holy fuck you really did nail it!!! Now I want to make these… damn you OP!!
As a random guy from Bordeaux, I can ensure that is exactly what they are supposed to look like. Great job!
I admit I’ve always wanted to try these since an anime (Your Lie in April <don’t watch unless you have a box of tissues ready, but do highly recommend>) has those as a favorite snack from someone with a sweet tooth.