#yolks

Untitled - Karin Kneffel , 2005.

German, b. 1957 -

Ingredients for 16 cannelés:

500ml of milk

2 whole eggs

2 egg yolks

Half a vanilla pod

3 spoonfuls of rhum

100g of flour

150g of powdered sugar

25g of butter

Time : 2 days

First day: preparation of the dough

Boil the milk, the butter and the vanilla together. Mind the milk, it’s short-tempered.

In a large bowl, mix the flour and sugar, then add all the eggs at the same time and mix.

Pour the boiling milk into your dough and mix until the dough is liquid, like a crêpe dough.

Store in the fridge for 24h minimum (max 48h). Do not remove the vanilla pod. I personnaly use clean and empty milk bottles, easy to store and they make it easier to pour into the moulds.

Second day: oven time

Pre-heat the oven at 270°C. No idea how much it in in Farenheit, ask Google, he knows.

Remove the vanilla pod from the dough. You can also make vanilla sugar!

Pour the dough into cannelé moulds. Depending on your moulds, you might want to grease them before with either neutral oil or butter.

Bake 5 minutes at 270°C the at least an hour at 180°C. It will depend on your oven and the size of your moulds.

Un-mould while still hot. Be careful though, don’t burn your fingers off, cannelés taste way better when eaten not in a hospital room.

You can eat them hot very from the oven or reheat them in the oven later, or even eat them cold. Microwave could work, but it's not as good.

Preservation: you can keep them a few days in a dry place, but they tend to become softy-squishy when left in an airtight container (and it's not good).