Vanilla Cannelés
Prep
30 mins
Cook
25 mins
Servings
12
Difficulty
Easy
French delicacies with a delicate, caramelized crust and a soft, velvety center, infused with the warmth of vanilla.
Ella x
Ingredients
- 250 gbread flour
- 150 ggranulated sugar
- 2 egglarge eggs
- 100 gunsalted butter
- 50 mlwhole milk
- 1vanilla extract
- 5 gsalt
- 5 gbaking powder
- 20 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
Tip: For an even crisper shell, chill the cannelés for 30 minutes before baking.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Whisking removes lumps and incorporates air.
- 3
In a separate bowl, whisk together the eggs, butter, milk, and vanilla extract.
Tip: Use room temperature ingredients for the best results.
- 4
Gradually pour the dry ingredients into the wet ingredients and whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Transfer the mixture to a piping bag fitted with a large round tip.
Tip: For an even shape, rotate the cannelés 90° each time you pipe a layer.
- 6
Pipe the mixture onto the prepared baking sheet, 5cm apart.
Tip: Don't overfill, as the cannelés will spread during baking.
- 7
Bake for 15-20 minutes or until the cannelés are golden brown and firm to the touch.
Tip: For an even golden color, rotate the baking sheet halfway through baking.
- 8
Allow the cannelés to cool in the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: Don't skip this step, as it ensures even cooling and prevents sogginess.
- 9
Dust the cannelés with confectioner's sugar before serving.
Tip: This adds a touch of elegance and a hint of sweetness.
- 10
Serve the cannelés chilled, if desired.
Tip: The cold temperature brings out the flavors and textures of the cannelés.
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