Vanilla and Orange Cannelés Recipe by Beatrice Peltre
Makes 30 mini cannelés. By Beatrice Peltre.
🍽️ Makes 30
Ingredients
| 250 ml | whole milk |
| 1 | vanilla bean, split lengthwise and seeds scraped out |
| 30 g | unsalted butter |
| 1 | zest of large orange |
| 100 g | blond cane sugar |
| 30 g | quinoa flour |
| 25 g | cornstarch or tapioca starch |
| pinch | sea salt |
| 1 egg + 1 yolk | large egg plus large egg yolk |
| 1 tbsp + 1 tsp | rum |
Instructions
- In a small pot, heat the milk with the vanilla bean and seeds. Remove from the heat when it starts to boil.
- Stir in the butter until it melts, and add the orange zest. Cover and let infuse for 30 minutes. Strain and discard the vanilla bean and orange zest.
- In a bowl, combine the sugar, quinoa flour, cornstarch, and sea salt. Make a well in the middle, and add the egg and egg yolk. While beating with a whisk, add the milk gradually. Stir in the rum and beat just until consistency is uniform.
- Pour the batter into a pitcher. Cover and place in the fridge for a minimum of 12 hours or overnight.
- The next day, preheat the oven to 410°F (210°C). Stir the batter before using. Fill each cannelé mold to 1/5 inch (0.5 cm) from the top.
- Bake the cannelés for 40 to 45 minutes, or until brown.
- Unmold while they are still warm. Let cool slightly and enjoy! They are best eaten when they are still slightly warm.
- You can reheat them in a preheated oven at 400°F (200°C) for 5 minutes.