Cannelés
Makes 3 dozen mini cannelés
225 grams milk
30 grams butter
75 grams milk
1 egg yolk
90 grams flour
24 grams rum
1 vanilla bean, split and scraped
150 grams sugar
Boil the first two ingredients together. In a separate bowl, whisk the remaining of the ingredients together and slowly add the boiled milk and butter. Whisk until there are no lumps. Refrigerate for at least 24 hours.
Pour the batter into the canneles molds and bake at 350 degrees for about 45 minutes or until dark brown exterior. While they are baking, the batter will puff up and it will seem like the canneles are going to fall out of the mold. Don't worry, that's normal and they will go back down.
225 grams milk
30 grams butter
75 grams milk
1 egg yolk
90 grams flour
24 grams rum
1 vanilla bean, split and scraped
150 grams sugar
Boil the first two ingredients together. In a separate bowl, whisk the remaining of the ingredients together and slowly add the boiled milk and butter. Whisk until there are no lumps. Refrigerate for at least 24 hours.
Pour the batter into the canneles molds and bake at 350 degrees for about 45 minutes or until dark brown exterior. While they are baking, the batter will puff up and it will seem like the canneles are going to fall out of the mold. Don't worry, that's normal and they will go back down.