Tips for the Best Cannelés:
Resting the batter: The batter should rest for at least 24 hours, and up to 48 hours. This helps the flour fully hydrate and results in a more tender, custardy interior.
Molds: If using copper molds, it’s traditional to coat them with beeswax and butter to achieve that perfect golden-brown crust. Silicone molds are easier to work with but may not produce the same deep caramelization.
Temperature: Cannelés need to be baked at a high temperature initially (450°F) to develop the signature caramelized crust, then lowered to allow the interior to cook through without over-browning.
Don’t skip the rum: The rum adds a depth of flavor to the batter and contributes to the aroma of the cannelé, so it’s an essential ingredient!
Advertisement:
Thanks for your SHARES!
Crock Pot Chicken and Dumplings Recipe
RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
Instant Pot Ravioli with Brothy Sauce
Reasons to Add Mouthwash to Your Washing Machine: A Surprising Hack
How to take care of a Syngonium Plant and reproduce it at home
Get out on the fire: it’s the undisputed trick to do once a week!
Oven baked chicken and rice
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
After Wife’s Death, Old Man Discovers He Is Not the Biological Father of Their Three Sons — Story of the Day
