Canelé

Name: Canelé
Ingredients: 120 g Egg yolk; 1 l Milk; 50 g Melted butter; 150 g Whole egg; 300 g Sugar; Zest of 1 orange; 10 g Vanilla powder; Canelé molds; 70 g Dark rum; 200 g Muscovado sugar; 150 g Flour

This classic French canelé is a true treat with a crispy, caramel-like exterior and a soft, creamy interior.

With the canelé mold, you are assured of success because the small metal balls are incorporated into the silicone molds. This ensures that the heat is distributed evenly over the molds for a perfect baking result.

Tip: Would you prefer ready-to-serve canelés? Then see our mini canelés below, which are sold per box of 80 pieces.

Ingredients

120gEgg yolk

1lMilk

50gMelted butter

150gWhole egg

300gSugar

Zest of 1 orange

10gVanilla powder

Canelé molds

70gDark rum

200gMuscovado sugar

150gFlour

Preparation

Infuse the orange peel in the milk (over low heat). Let it cool.
Mix the eggs, yolk, and sugar, then add the milk. Add the melted butter and the rum and mix well with a whisk.
Sift the flour, mix in the vanilla powder, and stir this into the milk mixture. Let the entire mixture chill well, and fill the canelé molds to ¾ full.
Bake at 240°C for about 10 minutes