Introducing the exquisite Cannele — a French pastry delight that marries a caramelized exterior with a creamy, custardy center, all encased in a distinctive cylindrical shape. Originating from Bordeaux, France, this underrated gem boasts a rich history dating back centuries, making it a cherished treat for those in the know.



 Ingredients:

- 2 cups whole milk

- 2 tablespoons unsalted butter, melted and cooled

- 1 cup all-purpose flour

- 1 cup granulated sugar

- 2 large eggs

- 2 large egg yolks

- 1/2 teaspoon vanilla extract

- 1/4 teaspoon salt

- 1/4 cup dark rum

- Butter or non-stick cooking spray, for greasing the molds


 Instructions:

1. In a saucepan, heat the milk and melted butter over medium heat until just simmering. Remove from heat and let cool slightly.

2. In a mixing bowl, whisk together the flour and sugar. Add the eggs and egg yolks, one at a time, whisking until smooth after each addition.

3. Gradually pour the warm milk mixture into the flour mixture, whisking constantly until smooth. Stir in the vanilla extract, salt, and rum.

4. Cover the batter and refrigerate for at least 24 hours to allow the flavors to meld and the batter to rest.

5. Preheat your oven to 450°F (230°C). Generously grease cannele molds with butter or non-stick cooking spray.

6. Fill each mold about 3/4 full with the chilled batter.

7. Bake in the preheated oven for 10 minutes. Then reduce the heat to 375°F (190°C) and continue baking for another 50-60 minutes, or until the canneles are deep golden brown and crispy on the outside.

8. Remove the canneles from the oven and let them cool in the molds for a few minutes before carefully unmolding them. Serve warm or at room temperature.

With its crunchy caramelized crust and soft, custardy center, the Cannele is sure to enchant your taste buds with its irresistible charm. Enjoy this delightful French pastry as a sweet indulgence any time of day.