Cannelés
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recipe by Alizée Odo https://alizee96.wixsite.com/alimama
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- Total Time
- 2hrs 10mins
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- Serves
- 6
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- Calories
- 380
If you are using silicon moulds, unmould the cannelés when they are cold. However if your moulds are made of copper, you can unmould them when they are still hot. Cooking time for normal size cannelés: 5 min at 260°C, then 1 hour at 180°C. Baking time for small cannelés (see photo): 5 min at 230°C, then 50 min at 160°C. User generated recipes have not been tested by Kenwood.
recipe updated Oct 3, 2024
Ingredients
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- Milk
- 500 ml
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- Vanilla extract
- 1 teaspoon
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- Butter
- 50 g
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- Egg
- 2
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- All purpose flour
- 100 g
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- Caster sugar
- 230 g
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- Egg yolk
- 2
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- Rum
- 2 tablespoons
Tools
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Oven
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Cooling rack
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Cooking Chef XL
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Cooking chef xl bowl
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Medium bowl
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Cannelés moulds
Step preview
- Attach the Whisk
- Add milk, vanilla extract and butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 2 min, 100°C, Speed 1
- Leave until cool
- Pre-heat oven - 260°C
- Add egg, all purpose flour, caster sugar and egg yolk to a clean medium bowl
- Mix until combined
- Transfer content of medium bowl to Cooking Chef XL Bowl
- Mix with splashguard fitted - 30 sec, Speed 1
- Then add rum to the Cooking Chef XL Bowl
- Mix with splashguard fitted - 30 sec, Speed 1
- Chill in fridge - 1 hr
- Butter the cannelés moulds
- Pour batter into cannelés moulds
- Bake - 5 min, 260°C
- Bake - 1 hr, 180°C
- Turn out onto cooling rack
- Serve