Maple Cannelés

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.

   Tip: Use a light touch to avoid deflating the batter.

2. 2

   In a medium saucepan, combine the unsalted butter, granulated sugar, and maple syrup. Heat over low heat, stirring occasionally, until the sugar has dissolved.

   Tip: Don't let the butter burn, as this can create a bitter flavor.

3. 3

   In a separate bowl, whisk together the flour, confectioner's sugar, and baking powder.

   Tip: Use a gentle folding motion to combine the dry ingredients with the wet ingredients.

4. 4

   Remove the saucepan from the heat and stir in the vanilla extract. Allow the mixture to cool slightly, then whisk in the unsalted milk.

   Tip: The mixture should still be warm, but not hot.

5. 5

   Add the dry ingredients to the saucepan and stir until just combined.

   Tip: Be careful not to overmix, as this can create tough cannelés.

6. 6

   Add the large eggs one at a time, stirring until each egg is fully incorporated before adding the next.

   Tip: Use room-temperature eggs for the best results.

7. 7

   Transfer the batter to a piping bag fitted with a large round tip.

   Tip: Don't overfill the bag, as this can cause the cannelés to be too thick.

8. 8

   Pipe the batter onto the prepared baking sheet in 2-inch wide rounds, leaving about 1 inch of space between each cannelé.

   Tip: Use a light touch to create a smooth, even surface.

9. 9

   Bake for 15-20 minutes, or until the cannelés are golden brown and firm to the touch.

   Tip: Don't open the oven door during the baking time, as this can cause the cannelés to collapse.

10. 10

    Allow the cannelés to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

    Tip: This is the hardest part – resisting the temptation to devour the cannelés immediately!