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!
This recipe is better than most Chinese takeout versions
LOW-CARB BACON CHEESEBURGER CASSEROLE
Fresh Strawberry Bread Recipe
Cleaning the oven: 3 effective tips to properly clean and degrease it
Wet wipes in the washing machine: The secret that makes everyday life easier!
How to Get Rid of Ants using Baking Soda
Chocolate dessert cream with Kinder Bueno white.
Sweet Potato Cornbread
Dad gets massively shamed for putting leashes on his 5-year-old quintuplets
