Hard

unit

Whole milk

Soft butter

Egg (yellow)

Flour

White sugar

Vanilla

Cannelés

<h5>10 min</h5><p>In a saucepan, boil 500 ml whole milk, 60 g butter, 1 vanilla bean and 100 g powdered sugar.</p>

<h5>5 min</h5><p>In a bowl, pour 2 eggs, 1 egg yolk, 125 g flour and 125 g powdered sugar.</p><p>Whisk together.</p>

<h5>3 min</h5><p>Add 2 tablespoons rum, whisk again.</p>

<h5>3 min</h5><p>Pour the contents of the pan into the bowl.</p>

<h5>1 day</h5><p>And whisk to mix well.</p><p>Your dough is ready, cover and put in the fridge for 24 to 48 hours.</p><p>Note: this resting time is very important for the success of the recipe.</p>

<h5>3 min</h5><p>At the end of this time a film may form on top, give a whip to re-mix.</p><p>Preheat your oven to 240°C (460°F).</p>

<h5>5 min</h5><p>Split the batter into the pans, be sure to fill them only 3/4 full as the flutes will puff up when cooked.</p>

<h5>1 hour</h5><p>Bake for 1 hour (adjust to your oven), until the flutes are nicely browned on the outside, but still melt-in-the-mouth on the inside.</p>

Hard

1440 min

French

Servings

1

Nutrition

/ per serving

Directions

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