100 Baking Plans [038] Canelé Recipe

Place the milk, vanilla extract, and butter in the mixing bowl and heat for 5 minutes at 90 degrees Celsius on speed 2. Pour into a large bowl and let cool slightly.

Empty the mixing bowl, add the eggs, egg yolks, sugar, and salt, and mix for 2 minutes at speed 3 until smooth. Then continue mixing for 1 minute at speed 2. Slowly pour the milk into the mixing bowl through the chute.

Sift in the cake flour, mix at speed 2.5 for 1 minute until combined, then pour into a clean container. Add the rum, stir briefly, seal, and refrigerate overnight.

Let the milk batter come to room temperature slightly. Brush the mold with melted butter. Preheat the oven to 220 degrees Celsius. Bake on the lower middle rack for 25 minutes, then reduce the temperature to 190 degrees Celsius and bake for another 50 minutes.

After baking, invert the canelés to unmold them. They have a crispy exterior and a soft interior. They can be frozen for storage or reheated before eating (preheat the air fryer to 200 degrees Celsius and bake for 5 minutes).