Mini French Canele recipe
Learn how to make the best mini caneles with this simple and friendly recipe.
Equipment
- 1 Mini canele form (15 per tray)
Ingredients
- 500 ml milk
- 50 g butter
- 100 g flour
- 200 g caster sugar
- 0.5 tsp salt
- 2 whole eggs
- 2 egg yolks
- 2 tbsp dark Rum
- 1 tbs vanilla sugar
- 40 g brown sugar
Instructions
- Melt the butter in a pot over low heat and add the milk. Allow the milk to start boiling on low heat and then remove it from the stove. Let it cool down until you can stick your finger in the milk without getting burned.
- In a separate bowl, mix the dry ingredients: flour, sugar, salt, and vanilla sugar. Sift the dry ingredients together to ensure a smooth mixture.
- In another bowl, whisk the eggs for a few seconds (do not beat them). Add this mixture to the dry ingredients and mix well.
- Slowly pour the milk and butter mixture into the dry ingredients and egg mixture while continuously mixing.
- Sift the mixture again to remove any larger pieces from the egg yolks, ensuring a smooth texture. Add the Rum and gently mix it in.
- Leave the mixture in the fridge to rest for 24-48 hours.
- Preheat the oven to 230°C (it is crucial to have the exact temperature for the caneles, so do not put them in the oven until it reaches this temperature).
- Take the mixture out of the fridge, give it a good whisk to get a smooth consistency, and pour it into the forms up to 3 mm from the top, leaving some space for the caneles to rise.
- Place the caneles in the oven and bake for 10 minutes. After 10 minutes, lower the heat to 200°C and continue baking for 25-30 minutes (avoid opening the oven during this time).
- The caneles should have a dark golden look with a caramelized, crunchy top. To check if they are done, you can take one canele and cut it in half. The inside should have a honeycomb-like texture and be soft and moist.
- Take out the tray and let it cool down for a couple of minutes. Now you can remove the caneles from the forms.
- Caneles are most delicious within the first several hours, so try to enjoy them right away instead of saving them for the next day.