Canneles

Don't Make These Mistakes

Rest the batter overnight and whisk it again before using.

Butter the moulds thoroughly so the shells release.

Turn the cakes out while hot, then cool them on a rack.

Making Canneles

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1. Warm the milk with the butter and vanilla pod until the butter melts, then take off the heat and leave for 10 minutes.

   Mark done Start 10 min timer

2. Whisk the flour, icing sugar and salt in a bowl. Whisk in the eggs and egg yolks, then pour in the warm milk a little at a time, whisking, until smooth. Stir in the rum.

   Mark done

3. Cover and chill the batter overnight.

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4. Heat the oven to 220°C / 430°F. Brush 12 canelé moulds with melted butter and stand them on a tray.

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5. Whisk the batter, remove the vanilla pod and fill the moulds to 1 cm below the rim.

   Mark done

6. Bake for 10 minutes at 220°C / 430°F, then reduce to 180°C / 355°F and bake for 50 minutes until very dark brown. Turn out onto a rack at once.

   Mark done Start 10 min timer

Storage and Reheating

Best on the day they are made. Crisp them for 5 minutes in a 180°C / 355°F oven the next day.

Good With

• Espresso
• Dessert wine
• Fresh berries

Common Questions About Canneles

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 1 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.