Yesterday, I tried for the first time to bake the famous Cannelés cookies originated from Bordeaux, Gironde, France... Those were not that successful regarding the outer appearence - not enough caramelization - but the inner texture and the taste were there... One Chef told me that the use of silicone moulds was probably the reason why I didn't succeed in the caramelization, the best way to bake them would be to use copper or steel cannelés moulds.Here is the recipe I used :
- 1/4 liter milk
- 1/2 vanilla bean
- 25 gr butter
- 75 gr flour
- 100 gr sugar
- 1 egg + 1 egg yolk
- 2.5 cl rum
Pre-heat the oven at 200 C.
Bring to a boil milk, vanilla and butter
Meanwhile, blanchir eggs and sugar. Add flour.
Mix altogether adding the rum.
Let rest for 1 hour.
Start to bake for 5mn at 200 C then lower at 180 C for 20 mn.
Pour to 3/4 in cannelés moulds
2 comments:
Silicone moulds are better for remove the cannelés once they are cooked!
For your proportions, I use 25g sugar more and they are always caramelized (I love the contrast between the textures).
It's important to put the preparation in the fridge at least 24 hours. One hour before cooking, remove the preparation from the fridge.
Put the cannelés in a 300° (the more you can with your oven) preheat oven for 6/7 minutes (if you can't do more than 250°, cook them for 10/11 minutes) and then 60 to 70 minutes at 170°C/180°. Enjoy !
Thank you very much for sharing your experience on that recipe! I will try your specifications next run.
Le Chef Bleu
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