Canneles

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Small Pleasures

Photo: Canneles

TOTAL TIME: 13 hr 20 min
Prep: 20 min
Inactive Prep: 12 hr
Cook: 1 hr
 
YIELD: 18 mini canneles
LEVEL: Intermediate

ingredients

  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon rum
  • Special equipment: an 18-well mini cannele mold
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Bring the milk and butter to the boil together in a saucepan. Stir the flour and sugar together in a bowl. Beat the egg and yolk together in a cup, and then stir it into the flour mixture. Next, add the hot milk mixture, whisking until smooth. The batter should be thin and lump-free, like crepe batter. Stir in the vanilla and rum. Cover the batter with plastic wrap, and let it sit in the refrigerator for several hours or overnight.

Preheat the oven to 450 degrees F.

Pour the batter into the mini cannele mold, and bake the canneles 15 minutes. Reduce the oven temperature to 350 degrees F, and continue baking until the canneles are dark brown, about 45 minutes to an hour. The cakes are meant to be quite dark on the outside. Unmold the cakes, and cool before serving.

SERVINGS: 18
Calories: 65
Total Fat: 2 grams
Saturated Fat: 1 gram
Protein: 1 grams
Total carbohydrates: 10 grams
Sugar: 7 grams
Fiber: 0 grams
Cholesterol: 28 milligrams
Sodium: 10 milligrams

Explore More On

All Topics

more from this episode

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 3 reviews

  • on October 19, 2012

    Flag

    These little guys are awesome and incredibly easy to make. I usually make a double batch, as they go pretty quickly. Good thing too, because they turn mushy the next day. They may pop out of the cannele mold a little before fully cooking. I'll gently push them back in with a spoon and problem solved.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 12, 2012

    Flag

    These came out perfectly. I used a silicone mold for them. They were light and airy on the inside and slightly crunchy on the outside. Perfect to serve with a light dessert.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 21, 2011

    Flag

    Loved them. Very easy to make. I didn't have the proper equipment, so I used my soufle ramkins, they still came out perfect and very delicious.
    Just ordered cannele molds, I am planning on making them again.
    Thank you Laura!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.