Brown Butter Cannelés

Instructions

1. 1

   Preheat the oven to 375°F (190ºcc). Butter and flour the canné molds.

   Tip: Make sure to grease the molds properly to ensure even baking.

2. 2

   In a large bowl, whisk together the flour, sugar, and salt.

   Tip: Use a whisk or stand mixer to combine the dry ingredients thoroughly.

3. 3

   In a separate bowl, whisk together the eggs, milk, and vanilla extract.

4. 4

   Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.

   Tip: Be patient and whisk until the batter is free of lumps.

5. 5

   In a small saucepan, melt the unsalted butter over medium heat.

   Tip: Whisk constantly until the butter turns golden brown and smells nutty.

6. 6

   Remove the saucepan from the heat and carefully whisk the browned butter into the batter.

   Tip: Beware of hot splashes!

7. 7

   Divide the batter evenly among the prepared molds.

   Tip: Make sure to leave a small border around the edges.

8. 8

   Bake for 15-20 minutes, or until the canné are golden brown.

9. 9

   Remove the canné from the oven and let cool in the molds for 5 minutes.

   Tip: Do not invert the canné during this time.

10. 10

    Invert the canné onto a wire rack to cool completely.

    Tip: This will help prevent the canné from becoming soggy.

11. 11

    Once cool, dust the canné with confectioners' sugar.

    Tip: This adds an extra touch of elegance to the dish.