- BLACK FRIDAY IS HERE! FREE DELIVERY ON ALL PURCHASES IN AUSTRALIA AND NEW ZEALAND
Craving a taste of Bordeaux right at home? These mini cannelés are your answer! With their caramelised crust and soft, custardy centre, they encapsulate the essence of French pastry perfection. This easy and quick recipe is ideal for impressing your guests or simply enjoying a luxurious treat on a cosy afternoon. Not only are they delightful to eat, but they are also fun to make. Let’s dive into the step-by-step process to create these exquisite mini cannelés and bring a bit of Bordeaux into your kitchen.
Ingredients |
|---|
| 100 g flour |
| 500 mL whole milk |
| 2 eggs |
| 2 egg yolks |
| 1 Vanilla bean |
| Pinch of salt |
| 250 g sugar |
| 1.5 tbsp rum |
| 50 g butter |
1. Prepare the Mixture: In a saucepan, bring the milk and butter to a boil. In a separate bowl, beat the eggs and yolks together. Add the sugar, salt, and scraped vanilla bean seeds, then mix in the flour.
2. Combine with Milk: Slowly pour the hot milk mixture into the egg mixture, stirring constantly to avoid lumps. The batter should be smooth, resembling crêpe batter.
3. Rest the Batter: Let the batter rest for at least one hour, preferably overnight in the refrigerator. Before using, stir in the rum.
4. Preheat the Oven: Preheat your oven to 250°C (482°F).
5. Fill the Moulds: Butter the cannelé moulds thoroughly and fill them two-thirds full with the batter.
6. Bake: Bake for 5 minutes at 250°C, then reduce the heat to 180°C (356°F) and bake for an additional 60-70 minutes, depending on your desired texture.
7. Cool and Serve: Remove from the oven, let cool slightly, then unmold and cool completely on a wire rack before serving.
