These wonderful, soft, and tasty tiny cakes were invented in Bordeaux, and only have two drawbacks: You need a cannelés pan, and the dough has to be prepared 24 hours in advance.
Hands-on: 15 minutesTotal: 1 day 1 hour 30 minutes
- 1 vanilla pod
- 2 cups whole milk
- 3 Tbsp. butter, divided
- 2 large eggs, beaten
- 2 egg yolks, beaten
- ⅔ cup all-purpose flour
- 1 cup sugar
- ⅔ cup rum
- Slice top outer layer of the vanilla pod in half lengthwise. Put it in a small saucepan with the milk and 2 tablespoons butter. Bring to a boil slowly over medium-low heat. Turn off heat once it begins to boil.
- Beat the eggs and the egg yolks in a small bowl very roughly with a fork. In a large bowl (or stand mixer) whisk the flour and the sugar, then add the eggs, whisking continuously. Take the vanilla pod out of the saucepan, open it, put it on a flat surface, and scrape the inside of the pod with a paring knife. Stir into the batter, and pour the milk slowly. Let it cool down, then add the rum. Cover and put in the refrigerator for 24 hours minimum (48 hours maximum).
- Take the batter out of the refrigerator at least 1 hour before baking. Preheat the oven to 500°F. Butter cannelé molds. Pour the batter in each mold until each hole is ¾ full.
- Bake for 11 minutes, then reduce the heat of the oven to 350°F, and bake for another hour. Wait for them to cool down before unmolding.