Nogluten Recipes

Ton Ton's Cannelés Recipe

Ton Ton's Cannelés Recipe
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Serving : 24
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Prepare the ingredients before making Ton Ton's Cannelés in your home. Then, follow these steps below to serve Ton Ton's Cannelés for your family or friends.

Ingredients: Ton Ton's Cannelés

  • 1000 ml Milk
  • 500 grams Granulated sugar (or any sugar except brown sugar or powdered sugar)
  • 170 grams Cake flour
  • 80 grams Corn starch
  • 50 grams Butter
  • 100 ml Rum
  • 2 Whole eggs
  • 6 Egg yolks
  • 1 Vanila bean (or vanilla oil)

How to Make Ton Ton's Cannelés

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Ton Ton's Cannelés in your home by yourself.

    Step 1
  • Split the vanilla bean lengthwise and heat it in the milk to exactly 60°C. (This is important, since if it's under 60°C, the cannelés will be sticky, and if it's over 60°C, the cannelés will rise too much!)
  • Step 2
  • Sift the flour and cornstarch together and add to the sugar. Mix in the beaten eggs and egg yolks.
  • Step 3
  • Stir in the melted butter and rum to the Step 2 mixture. (Do not beat.)
  • Step 4
  • Take out the vanilla bean and add the warm milk to the Step 3 mixture all at once. (If you add the warm milk a little at a time, instead of all at once, gluten will form and the cannelés will be heavy.)
  • Step 5
  • Cover with plastic wrap and refrigerate for at least 12 hours.
  • Step 6
  • Preheat the oven to 230°C, and while it's heating, grease the cannelé molds generously with butter.
  • Step 7
  • The dry ingredients will sink to the bottom of the batter, so stir it up well with a ladle before filling the molds about 9/10ths full.
  • Step 8
  • Bake at 230°C on the upper rack of the oven for 20 minutes, then lower the temperature to 180°C and bake for 40-60 minutes on the lower rack, or until they are nicely browned. *Our oven has four racks and the temperature can't be adjusted, so I baked them on the second rack at 230°C, and moved them to the third rack and baked them at 180°C.
  • Step 9
  • Leave the cannelés in the molds after baking until they settle, then drop them out onto a rack to cool.
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