Reform
Cuisines
Voir tout Collections Plans de travail Meubles Tiroirs Rangements de cuisine
Découvrir
Voir tout Homes Spaces Food People Advice News
Conception
Comment ça marche Visite d'un showroom Commander des échantillons Prix
Prendre rendez-vous
Estimation de prix
Découvrir
●
Cannelés

Cannelés
Recipe no. 46 by Thomas Dorion and Emmanuel

Cannelés

Recipe ( Makes 90 mini-cannelés )

1 l of milk
600 g powdered sugar (this much sugar is needed to guarantee a good caramelization of the cannelés)
270 g flour
1 vanilla pod, split and scraped 
75 g of butter cut into small pieces 
3 tbsp of rum 
4 eggs

Boil ⅔ of the milk with the vanilla, then add the butter.
In another bowl, mix the sugar, flour, and eggs. First, add the hot milk and mix well, then, add the cold milk, and finally, the rum. Leave to rest in the refrigerator.
Preheat the oven to 220 °C. Whisk the dough again before pouring it into the buttered mini-cannelé mold. Make sure to fill the mold to 0.5 cm from the edge, and then put it in the oven.
After 15 minutes, lower the temperature to 190 °C and cook for another 40 minutes.

Note: Canelés are perfect when they are crunchy, caramelized on the outside, and soft on the inside.

Tip: For better canelés, you can prepare the dough the day before and let it rest in the refrigerator for 12 to 24 hours. In case of a gourmet emergency, it is possible to do it faster, but the cannelés are much better when you put the cold dough in the oven. A short stay in the freezer can speed things up.

Multi colored eggs in a bowl
Cracking raw eggs in a bowl

About

Both passionate about interior design and decoration, Thomas and Emmanuel share the latest trends and inspirations on their blog: Wink Déco. It all started with the two-year renovation of their 1930s house in the Loire Valley where they created an interior inspired by Scandinavian aesthetics and vintage furniture.

Aller plus loin

Voir tout
Cuisine en linoléum rose et poignées en chêne Cuisine en linoléum rose et poignées en chêne
Cuisine BASIS
Homes
Galette des rois Galette des rois
Galette des rois
Recipe no. 47 by Clémence Wambergue
Food
Christina Zemanova dans sa cuisine FRAME : lumière et espace dans une cuisine sombre
Homes | People
Une cuisine conviviale et fonctionnelle
Homes

Inscrivez-vous à notre newsletter

Your email is already registered for our newsletter. If you wish to unsubscribe from the newsletter, simply follow the unsubscribe link at the bottom of a newsletter.
English United States Deutsch Dansk Français
Products
Designers Collections Plans de travail Meubles Échantillons
Info
À propos Développement durable Presse Téléchargements Emplois
Get help
Prendre rendez-vous Comment ça marche FAQ HelpCenter
Follow us
Instagram Pinterest LinkedIn Facebook
Contact
Nous contacter Showrooms Professionnels
Legal
Protection des données Mentions légales