Salted Caramel Cannelés

Instructions

1. 1

   Preheat the oven to 160°C (325°F). Line a baking tray with parchment paper.

   Tip: Use a wire rack for even cooling.

2. 2

   In a medium saucepan, combine the butter, caster sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient for the sugar to dissolve completely.

3. 3

   Remove from heat and stir in the milk, eggs, and melted butter until well combined.

   Tip: Make sure the eggs are fully incorporated.

4. 4

   Add the flour and stir until a smooth batter forms.

   Tip: Use a spatula to scrape the sides of the bowl.

5. 5

   Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter into the prepared cannelés moulds.

   Tip: Tap the moulds gently to remove any air bubbles.

6. 6

   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 baking.

7. 7

   Allow the cannelés to cool in the moulds for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: This is crucial for the cannelés to set properly.

8. 8

   To make the salted caramel sauce, combine the granulated sugar, heavy cream, and water in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to achieve the perfect temperature.

9. 9

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the caramel turns a deep amber colour.

   Tip: Be careful when pouring the hot caramel sauce.

10. 10

    Remove from heat and stir in the salted caramel sauce until well combined.

    Tip: Let the caramel sauce cool slightly before filling the cannelés.

11. 11

    To assemble, place a cooled cannelé on a serving plate and spoon the salted caramel sauce over the top.

    Tip: You can also drizzle with additional caramel sauce if desired.