A recipe known since the 1700s and back then strictly regulated in terms of how many bakeries were allowed to produce this sensational type of pastry, it is now again hyped and can be bought in french pastries in batches of 8 or 12. The outer crust is crisp due to the caramelizing of the sugar the centre soft and flavorful. Best for snack with champagne, served along with tea or wine either white or red, and even found on breakfast menus. I fell in love it while visiting Sophie and we went to Maison Kaiser on 3rd Avenue between 74th and 75th Street last fall. The history of this recipe inspired me for the food photography. A little hard to tell since back then none took photos and it took a long time until they would take photos of food ....
I adopted the recipe from many I researched on the internet. There are even videos that show the full procedure like the one of Bruno Albouze. I loved in particular the pretty copper molds they had ! but mine work just as fine and won't topple over ....
The funniest thing is to watch the cannelés grow out of their molds and some might even stay up as if they had outgrown their shoes.
The best advice is fresh eggs and long resting for the dough. Everything else is pretty easy. Oh and of course a really good rum! makes all the difference !
No worries, the look is a bit frightening, they do look dark but remember the crust must be crips due to the caramelization of the sugar. Devine if you get one still warm!
500g | 2 cups | 50cl whole milk
50g | 3.5 tbsp butter
1 vanilla bean or 3-4 tsp vanilla extract
100g | 3/4 cup +1 tbsp plain flour
250g | 2 cups powdered sugar
1 tsp sea salt
2 large eggs (use really fresh eggs, they make a difference.)
2 large egg yolks
1/4 cup rum, a really good one
Heat the milk, butter, and vanilla bean (that you cut in half and scrape the seeds into the pot) over medium and bring to a boil, and with the help of a thermometer 85°C | 185°F. Remove from heat and let cool down while you get to the other ingredients.
Measure and then sift together the flour, powder sugar and salt.
Mix the eggs and yolks with a fork, don’t beat.
Temper the beaten eggs little by little with the warm milk-butter-vanilla mixture. This way the eggs will not cook and lump. Do not remove the vanilla bean. Pour the warm milk mixture into the bowl containing the dry ingredients, and gently stir together until well blended.
Refrigerate in an airtight container for up to 2 days, the longer the better. I know that sounds an awful lot but It is really worth the wait.
Strain the lumpy batter (over a fine-mesh strainer) into the large enough can, pressing the lumps through until you get a totally lump-free batter. Add the rum and stir until combined. Cover the container with plastic wrap and place in the fridge to rest for 48 hours. If you can remember it, stir it once after 24 hours and put it back in the fridge to continue to rest.
Grease the special molds generously and fill with the batter 5 mm short oft the edge and bake at 220°C | 428°F for 25 minutes, then lower the heat to 190°C | 375°F for another 30 minutes. Let them cool 5 minutes and remove them from the mold, they come out easily, do not use a knife, you will most likely destroy your cannelés and the mold. Serve warm and enjoy the admiration.