Mini Canelé (Easy Measuring Spoon Recipe) お店で売っているようなミニカヌレの作り方 (レシピ) | OCHIKERON | Create Eat Happy

By ochikeron · 90 min

Ingredients

Instructions

1. Pour the milk into a saucepan, split the vanilla bean, scrape out the seeds and add them with the pod. Heat on low until bubbles form around the edges. Turn off the heat, stir in the butter until melted, then cover tightly with plastic wrap and let cool.
2. Beat the eggs and rum together.
3. Sift the cake flour and bread flour into another bowl, add the sugar and whisk well. Add the egg mixture and mix well.
4. Add the honey to the milk mixture and mix. Add it to the flour mixture in two batches, then strain through a sieve. Cover tightly and refrigerate for 24 hours.
5. Stir the batter and set the bowl over hot water until warm. Meanwhile, butter the canelé molds.
6. Preheat the oven to 220°C (428°F). Fill each mold, leaving a little space at the top.
7. Bake at 220°C (428°F) for 20 minutes. Tap the molds down to settle the batter, then bake at 190°C (374°F) until deep golden brown, about 20 minutes or more.
8. Take the molds out, turn them over onto a rack or paper towel and let cool at room temperature.

Summarized from ochikeron's video. Watch it for the details.

More recipes with

EggMilk