ONE DAY BEFORE Season moulds; make batter
THE DAY OF Bake
|Beeswax (for the moulds)|
|Unsalted butter (84% butterfat)|
|Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped|
|Egg yolks (large)|
Prepare cannelé moulds in the method described above.
Eat when cooled to room temperature.
A cannelé is best eaten the day it is baked. However, the batter can be kept in a closed airtight container, with plastic wrap pressed directly onto the surface, in the refrigerator for up to 5 days.
* Using a thermometer will result in a more consistent final product, but you can also test the temperature of the milk mixture with your finger: too cold and the butter will congeal; too hot and the egg yolks will start to cook.
± Avoid overwhisking the batter since incorporating too much air will result in dry cannelés.
‡ Baking times can vary depending on your oven. Keep an eye on the cannelés’ colour during their final minutes to ensure they do not over- or underbake. The bottom of the cannelé should turn a deep maple syrup colour when finished.
© 2014 All rights reserved. Published by Murdoch Books.