Cannelés unsalted butter Échiré

For this recipe you will need :

  • 50 g semo-skimeed milk
  • 50 g  unsalted butter Échiré
  • 1 vanilla pod
  • 2 eggs
  • 200 g of sugar
  • 100 g of flour
  • 1 tablespoon of rhum

Utensils :

  • Canelé mold

Preparation the day before :

  1. In a saucepan, heat the Échiré butter over low heat.
  2. Cut lengthwise the vanilla pod and scrape with a knife to extract the seeds.
  3. Add it to the milk while stirring.
  4. In a bowl, add the eggs, sugar and add the flour.
  5. Add the milk with the vanilla, mix.
  6. Cover the dough with cling film and place in the refrigerator for 24 hours.
  7. Preheat the oven to 250°C.
  8. Add the rhum to the batter then pour into the cannelé moulds.
  9. Bake for 5 minutes then lower the oven to 200°C and cook for 50 minutes to 1 hour.

Tip: Allow cannelés to cool before unmolding

A delight!