Praline Cannelés

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Be careful not to boil the mixture.

3. 3

   Remove the saucepan from the heat and stir in the melted butter, eggs, and vanilla extract until well combined.

   Tip: Make sure the mixture is smooth and there are no lumps.

4. 4

   Let the mixture cool slightly, then stir in the flour, baking powder, and praline syrup until just combined.

   Tip: Do not overmix the batter.

5. 5

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

   Tip: If you don't have a piping bag, you can also use a plastic bag with a corner cut off.

6. 6

   Pipe the batter into small, round cannelés on the prepared baking sheet, leaving about 1 cm (0.5 in) of space between each cannelé.

   Tip: Try to make the cannelés as uniform as possible for even cooking.

7. 7

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

   Tip: Rotate the baking sheet halfway through the baking time for even cooking.

8. 8

   While the cannelés are baking, prepare the praline syrup by melting the brown sugar and butter in a small saucepan over low heat, stirring occasionally.

   Tip: Be careful not to burn the syrup.

9. 9

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

   Tip: This will help them retain their shape.

10. 10

    Drizzle the praline syrup over the warm cannelés and sprinkle with almond extract.

    Tip: Let the syrup set before serving.

11. 11

    Serve the praline cannelés warm, dust with powdered sugar if desired.

    Tip: These cannelés are best served fresh, but they can be stored in an airtight container at room temperature for up to 2 days.