Recipe of Today: Canelés (Cannelés) de Bordeaux

Ingredients:

• 2 cups whole milk
• 2 tbsps unsalted butter
• 1 cup granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 large egg yolk
• ¼ cup dark rum
• 1 vanilla bean, split lengthwise and seeds scraped
• butter and flour for greasing molds

Instructions:

• In a saucepan, heat the milk, butter, sugar, vanilla bean seeds, and salt over medium heat until the mixture starts to steam. Remove from heat and let it cool to room temperature.

• In the mixing bowl of your Kitchenin KM50 Stand Mixer, combine the flour, eggs, and egg yolk. Mix at medium speed until well combined.

• Slowly pour the cooled milk mixture into the flour and egg mixture while mixing on low speed. Mix until you get a smooth batter.

• Stir in the dark rum and mix until fully incorporated.

• Cover the bowl with plastic wrap and refrigerate the batter for at least 12 hours or overnight. This allows the flavors to meld and the batter to thicken.

• Preheat your oven to 450°F. Butter and flour the Canelé molds.

• Fill each mold with the chilled batter, leaving about ¼ inch of space at the top.

• Place the filled molds on a baking sheet and bake in the preheated oven for 15 minutes.

• After 15 minutes, reduce the oven temperature to 375°F and continue baking for another 45 minutes, or until the Canelés are deeply golden brown and crispy on the outside.

• Remove the Canelés from the oven and let them cool in the molds for a few minutes before carefully unmolding them.

• Serve the Canelés warm or at room temperature. Enjoy the crispy exterior and custardy interior of these delightful French pastries!