4 from 1 review I love these pastries for their simplicity and the custard’s versatility. The custard can be infused with a wider variety of spices, and in this version, I’ve used cardamom and black pepper. Don’t whisk the ingredients aggressively; make sure your molds are hot when pouring the custard in. Read the notes before you proceed to make this pastry. While this is a simple sweet to prepare, understanding the steps is critical to get that deep dark caramel color and tender, chewy interior. Be warned, one cannelé is never enough! Please read my newsletter for all the tips and tricks on how to make canneles. This recipe is adapted from The Secret Recipes by Dominique Ansel 3 Tbsp unsalted butter, cubed 1/2 tsp finely ground black pepper 1/2 tsp finely ground cardamom 3 large egg yolks 3 Tbsp Rum or St. Germain 1 cup/200 g sugar 2/3 cup/90 g all-purpose flour 1/2 tsp fine sea salt food grade beeswax pellets Day 3 Season the Molds Preparing the Cannelés
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