Magic cannelés

Magic cannelés

By
From
Magic Cakes
Serves
8
Prep
25 mins
Cooking time
23 mins
Photographer
Valéry Guédes

Ingredients

Quantity Ingredient
1 vanilla pod
180ml whole milk
1 teaspoon vanilla extract
20ml rum
45g butter
2 eggs, separated
50g caster sugar
60g plain flour
pinch salt
brown sugar, for the moulds

Equipment

Quantity Ingredient
silicone cannele moulds, greased with butter

Method

  1. Split the vanilla pod down the middle and scrape out the seeds with the blade of a knife. Heat the milk in a saucepan with the vanilla seeds, pod, vanilla extract and rum. Then leave off the heat to infuse for at least 1 hour.
  2. Preheat the oven to 150°C.
  3. Heat the butter in a saucepan until it starts to turn a nice hazelnut colour. Leave to cool. Beat the egg yolks with the sugar until the mixture whitens, then pour in the melted butter. Add the flour and salt. Beat for a few minutes more. Remove the vanilla pod then pour in the milk little by little, whisking constantly.
  4. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter. Sprinkle the cannelé moulds with brown sugar. Fill each mould three-quarters the way to the top with the batter. Smooth the surface of each cannelé with the back of a teaspoon. Bake in the oven for 23 minutes.
  5. Before turning them out, leave to set in the fridge for at least 1 hour.

Chef ’s tip

  • Serve the cannelés with a caramel coulis and sprinkle with cinnamon.
Tags:
cakes
baking
dessert
simple cakes
chocolate
fruit
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