Classic Canelés

• portioner: 25 servings
• total tid: 1 hour 15 minutes

Ingredienser

1 litre whole milk (750 + 250ml)

100g unsalted butter

600g castor sugar

300g flour

4 whole eggs

2 vanilla pods

80g amber rum

Cocoa butter, melted

Vejledning

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Before starting this Canelés recipe, make sure you have organised all the necessary ingredients.

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Heat 750 grams of milk with the butter.

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When the butter has totally melted...

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... add the remaining 250 grams of milk. Set aside.

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In a separate bowl, combine the castor sugar and flour.

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Pour 3/4 of the milk and butter preparation over the flour and sugar.

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Combine vigorously with a whisk until there are no more lumps, then combine gently without incorporating any air.

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Split the vanilla pod lengthwise and scrape the seeds out.

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In a flat-bottomed pastry bowl, combine the eggs and the vanilla seeds, stirring gently...

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... and add the rum.

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Add this preparation to the first one. Stir well.

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Add the remaining milk and butter preparation and combine.

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Cover with cling film and refrigerate, at least overnight.

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Using a brush, apply melted cocoa butter in the cavities of an Elastomoule silicone canelé mould.

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Using a funnel dispenser, fill the cavities with the batter.

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Fill the cavities up to the rim.

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Repeat for the remaining cavities...

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... and bake at 200°C (gas 6) for 45 minutes for large canelés, or 170°C (gas 3) 190def (electric) for 50 minutes for mini canelés.

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The canelés should be golden and caramelised.

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When cooked, remove from the oven and let cool a little before releasing the canelés from the mould. Enjoy!