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Traditional Cannelé

Traditional Cannelé

Canelé or cannelé - what's in a name? They're so delicious and not as hard to make as you might think! This recipe comes via Le Creuset. Why not give them a try - here's the correct tin ... Le Creuset TNS Canelé mold

Makes: 12
Preparation time: 15 minutes
Resting time: 12 to 24 hours
Baking time: 60 minutes


500ml whole milk/full-cream milk
1 vanilla pod, scraped
125g flour
250g white sugar
3 egg yolks
60g dark rum
Butter or non-stick spray, for greasing


Bring the milk to a boil with the scraped vanilla seeds. Cover and leave to cool.
Mix the flour and sugar in a bowl and pour in the cooled milk. Add the egg yolks and mix with a spatula. Add the dark rum. Sieve and set aside in the fridge for 12 to 24 hours.

The next day, take the mixture out of the fridge 1 hour before baking. Grease the cups of the Le Creuset Cannelé Tray liberally with butter, then pour the mixture in ¾ of the way full.

Preheat the oven to 240°C. Bake for 10 minutes at 240°C and then bake for 60 minutes at 180°C.

Check the colour of the cannelés at the end of the baking time. If they are still light in colour, bake for a further 5 minutes.Leave the cannelés to cool in the tin. Once cooled, remove, and enjoy.

Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.

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