Treacle Cannelés
Prep
30 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These treacle cannelés are my absolute favorite treat to make when I want something that feels fancy but doesn't require hours in the kitchen. With just thirty minutes of prep and twenty five minutes of baking, you can have these gorgeous spiced pastries ready to impress. I love using treacle because it's not only wonderfully affordable compared to other specialty ingredients, but it also brings a deep, complex molasses flavor that pairs beautifully with cinnamon. The treacle itself contains beneficial minerals like iron and potassium, making these indulgent little cakes slightly more nutritious than your average dessert. Best of all, the ingredient list is straightforward and uses pantry staples you likely already have on hand, making this recipe perfect for spontaneous baking adventures.
Ella x
Ingredients
- 400all-purpose flour
- 200 gbutter
- 300 mltreacle
- 4 egglarge eggs
- 200 ggranulated sugar
- 10 gsalt
- 100 mlunsalted butter, melted
- 5 mlvanilla extract
- 5 gcinnamon powder
- 400 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the treacle, water, and salt. Place over medium heat and stir until the salt dissolves.
- 3
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
- 4
In a separate bowl, whisk together the flour, granulated sugar, and cinnamon powder.
- 5
Remove the saucepan from the heat and let it cool slightly. Add the melted butter and vanilla extract, whisking until smooth.
- 6
Add the flour mixture to the saucepan and whisk until a smooth batter forms.
- 7
Add the eggs, one at a time, whisking until fully incorporated after each addition.
- 8
Transfer the batter to a piping bag fitted with a large round tip.
- 9
Pipe the batter into 8-10 cannelés on the prepared baking sheet, about 1 cm apart.
- 10
Bake for 15-20 minutes, or until the cannelés are golden brown and firm to the touch.
- 11
Allow the cannelés to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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