Tips for the Best Cannelés:
Resting the batter: The batter should rest for at least 24 hours, and up to 48 hours. This helps the flour fully hydrate and results in a more tender, custardy interior.
Molds: If using copper molds, it’s traditional to coat them with beeswax and butter to achieve that perfect golden-brown crust. Silicone molds are easier to work with but may not produce the same deep caramelization.
Temperature: Cannelés need to be baked at a high temperature initially (450°F) to develop the signature caramelized crust, then lowered to allow the interior to cook through without over-browning.
Don’t skip the rum: The rum adds a depth of flavor to the batter and contributes to the aroma of the cannelé, so it’s an essential ingredient!
My nana used to make this in huge batches and gift them to neighbors in mason jars! Now I’m doing the same
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FIRST PUBLIC STATEMENT FROM PRINCE WILLIAM ON HIS WIFE AND FATHER, KING CHARLES
Let’s pause to wish Randy Travis a happy birthday and send prayers for his quick recovery.
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