Cannelé Recipe #1
So here’s what I did in this attempt if you’re curious. The original recipe I received is below (scroll down). In the interest of eliminating bubbles I removed the white and substituted 2 yolks, then baked low for the first 45 minutes in an attempt to get the structure to set before it was all blown out by expanding steam.
16 ounces (2 cups) whole milk
1 ounce (2 tablespoons) butter
5 egg yolks
8.75 ounces (1 1/4 cups) sugar
4.5 ounces (1 cup) cake flour
1 teaspoons vanilla extract
1 tablespoon rum
I combined half the milk and the butter in a microwave-proof bowl and zapped until the butter was melted. I stirred and allowed the mixture to cool. Next, in a medium bowl, I stirred together the egg yolks and the sugar. I stirred in the flour. Next I combined the remaining cup of milk with the vanilla and rum and stirred that in.
Lastly I stirred in the warm milk-butter mixture and passed the mixture through a fine mesh sieve to remove lumps. I let it sit for an hour.
Meanwhile, I preheated my oven to 325 degrees Fahrenheit. I greased the cannelé molds and very lightly stirred the batter before I filled the molds. I filled them 3/4 of the way to the top and baked for 45 minutes. By that time some of them had risen more than half an inch above the rims of the molds, so I took the pan out of the oven and allowed them to settle back down. I turned up the heat up to 450 and baked another 45 minutes until they were very dark.
2 thoughts on “Cannelé Recipe #1”
Hi Joe… it’s me again. Sorry to be a pest. If/when you try this recipe again perhaps you’d see a texture difference if you leave some of the yoolk. My standard recipe has evolved to a ratio close to this (I go a tad lighter on sugar, but that’s just me) and uses egg at 1 whole + 1 yolk to make up the egg volume. I found all yolk, just like all cream instead of milk) to make the center too heavy.
Yep, this one has too much yolk for sure. Me no likey. And you’re never a pest. Comments are the life blood of this site and I appreciate every one of yours!