Honey Cannelés
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These golden honey cannelés are my go to when I want something that feels fancy but doesn't require hours in the kitchen. Honey is the star here, bringing natural sweetness and wonderful antioxidants to every bite. What I love most is how quickly they come together, taking just forty five minutes from start to finish. The recipe is genuinely simple too, using basic ingredients you probably already have at home. They're crispy on the outside and tender within, perfect for afternoon tea or impressing guests without breaking the bank.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 mlunsalted butter, melted
- 2 egglarge eggs
- 120 mlwhole milk
- 80 ghoney
- 5 gbaking powder
- 2 gsalt
- 1 mlvanilla extract
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: For perfectly cooked cannelés, it is essential to preheat the oven accurately.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to sift the dry ingredients to remove any lumps.
- 3
Add the melted butter, eggs, milk, and vanilla extract to the dry ingredients. Mix until just combined.
Tip: Be careful not to overmix the batter.
- 4
Heat a non-stick pan or cannelé dish over medium heat. Brush the pan with a small amount of melted butter.
Tip: This will help the cannelés release from the pan later.
- 5
Pour a small amount of batter into the pan and tilt to evenly coat the bottom.
Tip: Use a spatula to guide the batter into the corners of the pan.
- 6
Cook for 2-3 minutes, until the edges are golden brown. Repeat with the remaining batter.
Tip: Don't overcrowd the pan, cook the cannelés in batches if necessary.
- 7
Remove the cannelés from the pan and place them on a wire rack to cool.
Tip: Let the cannelés cool completely before serving.
- 8
To make the honey syrup, combine honey and confectioner's sugar in a small saucepan.
Tip: Heat over low heat, stirring until the sugar dissolves.
- 9
Dip the cooled cannelés into the honey syrup, coating about half of each cannelé.
Tip: Let the cannelés cool and set in the syrup before serving.
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