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Imagine hosting an afternoon tea with a twist, where the delicate aroma of French pastries mingles with the exotic spices of India. These mini cannelés are your ticket to such an experience. Inspired by a trip to India where the vibrant flavours of cardamom and cinnamon left a lasting impression, this recipe combines the best of both worlds.
Whether you’re an avid baker or just looking to impress your guests with something unique, these mini cannelés are fun and easy to make, and they’re sure to become a new favourite in your dessert repertoire.
Ingredients |
|---|
| 100 g flour |
| 500 mL whole milk |
| 1 egg |
| 2 egg yolks |
| Pinch of pepper |
| Pinch of salt |
| 200 g sugar |
| 50 g peanut butter |
| 1 tsp vanilla extract | 1 tsp cardamom powder |
| 25 g butter |
1. In a saucepan, heat the milk and butter until the butter melts. Remove from heat and let it cool slightly.
2. In a mixing bowl, whisk together the egg, egg yolks, and sugar until the mixture is pale and thick.
3. Add the flour gradually, whisking continuously to avoid lumps.
4. Slowly pour in the warm milk mixture, whisking constantly until smooth.
5. Stir in the peanut butter, vanilla extract, cardamom, cinnamon, and salt until well combined.
6. Cover the batter and refrigerate for at least 24 hours.
7. Preheat your oven to 220°C (428°F).
8. Grease your cannelé moulds with butter and fill them up to three-quarters full with the batter.
9. Bake at 220°C for 15 minutes, then reduce the temperature to 180°C (356°F) and bake for another 45 minutes.
10. Let the cannelés cool in the moulds for 10 minutes before turning them out onto a wire rack to cool completely.
