Ton Ton's Cannelés

Name: Ton Ton's Cannelés
Yield: 24 servings
Cuisine: American
Ingredients: 1000 ml Milk; 500 grams Granulated sugar (or any sugar except brown sugar or powdered sugar); 170 grams Cake flour; 80 grams Corn starch; 50 grams Butter; 100 ml Rum; 2 Whole eggs; 6 Egg yolks; 1 Vanila bean (or vanilla oil)

cookpad.japan @cookpad_jp

Cannelés are a rare sight in Japan these days. You can buy this sweet, a specialty of the Bordeaux region, at patisseries in France, but they're expensive! A small one costs 1.5 Euro. At that price, I decided to try making them myself, and searched online for a recipe. Unfortunately, I couldn't find exactly what I was looking for. But with this recipe you can easily fill up on cannelés any time.

The temperature of the milk determines the success or failure of cannelés. The wrong temperature can cause them to either explode, or be too sticky.
Other than that, there are no special tips for mixing, and you don't have to be too careful about measuring the dry ingredients! All you need to do to make this authentic French confection is to mix the batter and bake!
As for the oven temperature,since I use silicone molds, I came up with this way of baking them, since they didn't brown well baking them the usual way. If using copper molds, bake them for 60-70 minutes at 180°C. Recipe by Chitoto

cookpad.japan @cookpad_jp

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Ingredients

24 servings

1000 mlMilk
500 gramsGranulated sugar (or any sugar except brown sugar or powdered sugar)
170 gramsCake flour
80 gramsCorn starch
50 gramsButter
100 mlRum
2Whole eggs
6Egg yolks
1Vanila bean (or vanilla oil)

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Steps

1

Split the vanilla bean lengthwise and heat it in the milk to exactly 60°C. (This is important, since if it's under 60°C, the cannelés will be sticky, and if it's over 60°C, the cannelés will rise too much!)
2

Sift the flour and cornstarch together and add to the sugar. Mix in the beaten eggs and egg yolks.
3

Stir in the melted butter and rum to the Step 2 mixture. (Do not beat.)
4

Take out the vanilla bean and add the warm milk to the Step 3 mixture all at once. (If you add the warm milk a little at a time, instead of all at once, gluten will form and the cannelés will be heavy.)
5

Cover with plastic wrap and refrigerate for at least 12 hours.
6

Preheat the oven to 230°C, and while it's heating, grease the cannelé molds generously with butter.
7

The dry ingredients will sink to the bottom of the batter, so stir it up well with a ladle before filling the molds about 9/10ths full.
8

Bake at 230°C on the upper rack of the oven for 20 minutes, then lower the temperature to 180°C and bake for 40-60 minutes on the lower rack, or until they are nicely browned. ＊Our oven has four racks and the temperature can't be adjusted, so I baked them on the second rack at 230°C, and moved them to the third rack and baked them at 180°C.
9

Leave the cannelés in the molds after baking until they settle, then drop them out onto a rack to cool.