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!
Caramel Pecan Shortbread Bars :
German chocolate cake
My whole family couldn’t get enough of this. Next time, I’m making double!
I brought this for a potuck and everyone immediately requested the recipe
These babies are the best to make for a game night or Sunday football session!
11 Proven Methods to Clean Oven Dirt
Christmas Cranberry Pound Cake
Ultimate 6-Step Pistachio Puppy Chow Recipe
Baked Sweet and Sour Chicken Recipe for Flavorful Gatherings









