Cannelés are a french dessert which is a little crispy on the outside and is soft inside. The only difficulty is the actual baking, but they are good even if they aren’t baked perfectly ^^.
Preparation time: 15 minutes ( + the paste needs to stay in the fridge for at least 1 hour)
Baking time : 40 minutes ( for the mini ones I made, otherwise 80 minutes )
– 500ml of milk
– 1 pinch of salt
– 1 spoon of rhum
– 150 g of flour
– 2 eggs and 2 yolks
– 250 g of sugar
– 60 g of butter
Start with mixing the flour, the sugar, the eggs and the yolks together.
Boil the milk with the butter in a pot, pay attention it boils faster than you think. Then pour the still boiling milk in your flour mix and mix. Let it cool down, add the spoon of rhum and put it in the fridge for at least an hour.
Pre heat your oven at 240C. Take out your dough and put it in the stamps, it’s better if you just half fill them, because they are going to get bigger. Put them in the oven for 10 minutes at 220C and then for 20 minutes at 180C.
If you are using a big stamp then let them bake at 220 for 20 minutes and at 180 for about an hour. The only way to tell if they are well baked i the color.
Bon appétit ^^
If you don’t want to throw away the egg white you can make some meringues ^^
For the 2 egg whites you are going to need about 125 g of sugar and again a pinch of salt.
Whisk the egg whites until they form peaks. while you do this add the salt and add slowly the sugar.
Then put them how you want on a baking plate and put them in the oven for 45 minutes at 120C. (if you want them more soft let them bake less is you want them more crisp let them bake more)