Tips for the Best Cannelés:
Resting the batter: The batter should rest for at least 24 hours, and up to 48 hours. This helps the flour fully hydrate and results in a more tender, custardy interior.
Molds: If using copper molds, it’s traditional to coat them with beeswax and butter to achieve that perfect golden-brown crust. Silicone molds are easier to work with but may not produce the same deep caramelization.
Temperature: Cannelés need to be baked at a high temperature initially (450°F) to develop the signature caramelized crust, then lowered to allow the interior to cook through without over-browning.
Don’t skip the rum: The rum adds a depth of flavor to the batter and contributes to the aroma of the cannelé, so it’s an essential ingredient!
I’ve never done this on a sheet pan before, but this recipe made me a convert!
Grilled Portobello Mushrooms
DORITO TACO SALAD
Elon Musk Is Considering CNN Acquisition To Set Things Right, Says “Our Country Will Be In A Better Place”
Vegan Potato Pie
Cherished object that drastically altered our childhood
They told my wife: “You Are Not Pretty Enough to Work Here” I had to do something about it
Experience Addictive Flavor: Crack Chicken Sliders Casserole Recipe
Slow Cooker Caesar Chicken
