Technique de cuisine : préparer des cannelés

Video technique from L'atelier des Chefs Ingredients: Flour: 125g, caster sugar: 250g, unsalted butter: 55g, eggs: 1, semi-skimmed milk: 50cl, egg yolks: 3, dark rum: 5cl, vanilla pod(s): 1 Equipment: 1 saucepan, a large bowl, cannelé molds, a whisk, a spatula. Difficulty: 3 1. Combine the milk, sugar, vanilla extract, and butter in a saucepan and bring to a boil. Then let it cool. 2. In a bowl, make a well with the flour and place the eggs (yolks and the whole egg) in the center. 3. Mix, gradually incorporating the milk (as with crepe batter). Add the rum and let it sit for at least 24 hours. 4. Preheat the oven to 300°C (672°F). Pour the mixture 4/5 full of the mold and bake at 300°C (672°F) for 6 minutes, then reduce the temperature to 180°C (356°F) for about 40 minutes. 5. Check for doneness and let cool in the mold. Chef's tip: The cannelés should be very caramelized on the outside and soft inside. Check for doneness by lifting a cannelé at the end of baking; the color should be brown. Watch this technique in a video by clicking on http://www.atelierdeschefs.fr/fr/tech..., as well as all the videos from the chefs at L'atelier des Chefs at http://atelierdeschefs.fr