Manon Lagreve - Canelé

Serves: 20 normal size Canelé or 40 mini Canelé

Ingredients

  • 50cl of milk
  • 2 large eggs
  • 2 egg yolks
  • 1 tsp of vanilla paste (or vanilla pod)
  • 1 tbsp of white rum
  • 100g of plain flour
  • 250g of caster sugar
  • 50g of salted butter

Utensils: Canelé Moulds

Method

Canelé batter: In a pan: heat the butter, milk, and vanilla and bring to the boil. In another bowl, mix the sugar and the flour, then add all of the eggs and the egg yolks all in one go. When the egg mix is smooth, add the boiling milk to the egg mix and mix constantly to get to a “Crêpe” consistency. Finally, add the rum.

Rest the batter overnight and cover with cling film.

The next day: Pre heat the oven at 220 degrees. Fill out the Canelé moulds to 3/4 of the moulds and cook first for 20min and then turn down to 180 degrees and cook for another 40min until nice and golden brown.

Take out of the mould when still hot and reserve in an air tight container.