Brown Butter Cannelés
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These caramelized French pastries are absolutely worth making at home, and honestly, they're much simpler than you'd think. Brown butter gives them that incredible nutty depth that makes people swoon, and the whole batch comes together in just an hour from start to finish. Eggs, the star player here, pack serious protein and choline to support brain health, so you're basically treating yourself to something fancy and nourishing. Once you nail the batter, the molds do most of the work for you in the oven, leaving you free to do other things. These little caramelized gems are the perfect way to impress without spending hours in the kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 3eggs
- 250 mlwhole milk
- 100 gunsalted butter(browned)
- 1 mLvanilla extract
- 5 gsalt
- 50 gconfectioners' sugar
- 8cannelé molds
- 20 gunsalted milk powder
Detail level
Instructions
- 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
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
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- 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
In a small saucepan, melt the unsalted butter over medium heat.
Tip: Whisk constantly until the butter turns golden brown and smells nutty.
- 6
Remove the saucepan from the heat and carefully whisk the browned butter into the batter.
Tip: Beware of hot splashes!
- 7
Divide the batter evenly among the prepared molds.
Tip: Make sure to leave a small border around the edges.
- 8
Bake for 15-20 minutes, or until the canné are golden brown.
- 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
Invert the canné onto a wire rack to cool completely.
Tip: This will help prevent the canné from becoming soggy.
- 11
Once cool, dust the canné with confectioners' sugar.
Tip: This adds an extra touch of elegance to the dish.
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