The mixture is strained and refrigerated overnight, then poured into special molds (or in my case, silicone muffin molds), rested for 30 minutes and then baked. While baking, the cannelés bubble up around the edges, almost like they are boiling. They are done when the outsides are crisp and the top springs back when pressed lightly. Easy, huh?
Like I said, I had no idea what to expect from these. I waited until they cooled a little to sample one. The outside was crunchy and the inside was custardy. I think they could have baked a couple of minutes less, which I will do the next time I make these. And there will be a next time...they were fantastic! My co-workers LOVED them, and they were really very easy to make.
If you'd like the recipe, Sarah will have it here. And if you'd like to join us in baking our way through Chocolate Epiphany by Francois Payard, you can find out how here.
10 comments:
Mine were a FAIL but I think that's because they were overbaked. How long did you bake yours?
so glad they turned out great for you! thanks for baking along with me this month :)
They look great. I've never made canneles before- looks like a must try!
Yes! I will make these again too! Maybe with some berries and cream!
Great job.... they look delicious!
Those look really good!
I've never made canneles before. I will have to give it a try. They look wonderful!
I have never made cannele. thy sound delicious and are must try.
Mimi
How cool! Never heard of those either :) Happy Easter!
YUM! I need another baking group like I need a hole in the head, but I am seriously tempted to join you guys. Chocolate + Payard = amazing.
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