Caramel Cannelés

Instructions

1. 1

   Preheat your oven to 200°C (400¿tF). Line a baking sheet with parchment paper.

   Tip: Use a silicone mat for easier cleanup.

2. 2

   Combine the softened butter, sugar, large eggs, milk, and vanilla extract in a bowl.

   Tip: Make sure the butter is at room temperature for a smooth mixture.

3. 3

   Add the caster sugar, espresso powder, and flaky pastry dough to the bowl. Mix until a smooth dough forms.

   Tip: Don't overmix, or the dough will become tough.

4. 4

   Cover the dough and let it rest for 30 minutes.

   Tip: This will allow the gluten to relax, making the dough easier to roll out.

5. 5

   Roll out the dough to a thickness of about 3mm (1/8 inch). Cut into desired cannelé shapes.

   Tip: Use a cannelé mold or a round cookie cutter for a traditional shape.

6. 6

   Place the cannelés on the prepared baking sheet, leaving about 1cm (1/2 inch) of space between each one.

   Tip: Make sure they're not touching each other.

7. 7

   Bake for 20-25 minutes, or until the edges are golden brown.

   Tip: Keep an eye on them, as the baking time may vary depending on your oven.

8. 8

   Remove the cannelés from the oven and let them cool in the tin for 5 minutes.

   Tip: This will help them retain their shape.

9. 9

   Transfer the cannelés to a wire rack to cool completely.

   Tip: This will help them crisp up and become more caramelized.

10. 10

    Drizzle the caramel sauce over the cooled cannelés.

    Tip: You can also sprinkle some flaky sea salt on top for added flavor.