
Caramel Cannelés
Prep
45 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Ingredients
- 250butter
- 200 gsugar
- 4 egglarge eggs
- 500 mlmilk
- 150 gcane sugar
- 100 gunsalted butter, softened
- 250 mlwater
- 100 gcaster sugar
- 5 gespresso powder
- 250flaky pastry dough
- 5 mlvanilla extract
- 100 gcaramel sauce(store-bought or homemade)
Instructions
- 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
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
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
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
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
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
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
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
Transfer the cannelés to a wire rack to cool completely.
Tip: This will help them crisp up and become more caramelized.
- 10
Drizzle the caramel sauce over the cooled cannelés.
Tip: You can also sprinkle some flaky sea salt on top for added flavor.
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