Toffee Cannelés

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a 12-cup cannelé mold with parchment paper. In a medium bowl, whisk together flour, sugar, and salt.

2. 2

   In a large mixing bowl, cream the butter until light and fluffy, then beat in the eggs one at a time.

   Tip: Use an electric mixer for this step.

3. 3

   With the mixer running, gradually add the dry ingredients and mix until just combined.

4. 4

   Add the milk, vanilla extract, and golden syrup, and mix until the batter is smooth.

   Tip: Don't overmix.

5. 5

   Pour the batter into the prepared cannelé mold, filling each 2/3 full.

   Tip: Use a spatula to spread the batter evenly.

6. 6

   Bake for 20-25 minutes, or until the edges are golden brown.

7. 7

   Remove from the oven and let cool in the mold for 5 minutes, then transfer to a wire rack to cool completely.

   Tip: Don't touch the toffee center yet.

8. 8

   To make the toffee filling, melt the dark brown sugar and butter in a saucepan over low heat, stirring constantly.

   Tip: Use a heavy-bottomed pan to prevent scorching.

9. 9

   Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until the toffee reaches 290°F (143°C) on a candy thermometer.

10. 10

    Remove from heat and stir in the golden syrup until combined.

    Tip: Let cool slightly before using.

11. 11

    To assemble, split the cooled cannelés in half lengthwise and spoon the toffee filling into the center.

    Tip: Serve immediately for the best texture.

12. 12

    Dust with flaky sea salt and serve.