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!
You’d be surprised at this taste! My entire family loved it
I brought this for a potuck and everyone immediately requested the recipe
Slow Cooker Mediterranean Stuffed Peppers with Rice
This recipe’s got my husband coming back for more, no fail.
Cheesy Stuffed Meatloaf Bites
Black Pepper in the Toilet – The Incredible Reason Everyone Does It!
Single Mom of Four Buys Used Car, Owner Tells Her to Look In Trunk When She Gets Home — Story of the Day
How to make the perfect dessert for the whole family: Homemade Rocher Balls! Easy to prepare!
Crisp and Crunchy Delight: The Broccoli Apple Salad Recipe