Chef Elena Krasnova of Mon Paris Pâtisserie shares her recipe for cannelés, the perfect sweet treat to make for holiday parties and festive feasts.
Cannelés
Ingredients
1 egg (50g)
6 egg yolks (160g)
3 cups sugar (650g)
9 tablespoons butter (135g)
5 2/3 cups milk (1350g)
1 teaspoon salt (7g)
2 2/3 cups flour (335g)
9 tablespoons rum (135g)
Instructions
Lightly whip eggs, yolks, and sugar.
In a pot, heat milk, butter, and salt on medium-low heat until butter is melted. Make sure to not boil.
In a large bowl, add flour. Pour egg mixture into the flour and combine well. Then pour 1/3 of the warm milk mixture. Whisk by hand until thoroughly combined before adding the rest of the milk mixture. Lastly, add rum.
Put into a container and cover with plastic wrap. Make sure the plastic does not touch the mixture and only covers the top of the container. The mixture should “breathe” overnight. Leave in the fridge for at least 12 hours (preferably 24).
When ready to bake, mix well by hand. Prepare molds. We use silicone cannelé molds that can be purchased at your local kitchen store—we shop at Gourmet Warehouse in Vancouver, or online at Amazon. Evenly coat with cooking oil spray. Pour cannelé mix into each cavity, filling all the way to the top.
Preheat the oven to 330°F and bake for 1.5 hours.
Leave to cool completely before taking them out of the molds.
Photo by Kristina Napolskih.
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