Cannelés by Cyril Lignac:his inescapable recipe for soft and caramelized cannelés (“They are so tasty, a delight!”)

Ah the cannelés ! This Bordeaux specialty, which we apparently owe to the nuns of the Annonciade convent, always makes our mouths water. And for good reason, this little cylinder-shaped cake is both generous and tasty . It's simple, we savor it for its soft and tender dough, flavored with rum and vanilla, as well as for its fine caramelized crust. A perfect delicacy by itself to accompany your tea or coffee.

Cyril Lignac's advice for sure to make a success of his canelés

However make homemade cannelés it is not as simple as that. Sometimes either the canelés do not rise, they unmold badly or they are not caramelized enough. Fortunately chef Cyril Lignac recently unveiled at the microphone of RTL his tips to achieve them easily. The promise ? well browned and fragrant cannelés . For this, the chef's secret is patience! You have to let the dough rest overnight and then bake it in two stages.

Cyril Lignac's inescapable canelés recipe

Preparation time:20 minutes.
Cooking time:1 hour.

To make caramelized cannelés you need:

• 500 g whole milk
• 25g butter
• 2 eggs
• 1 vanilla pod
• 200g sugar
• Amber rum
• 1 pinch of salt

Preparation steps:

1. In a saucepan, gently heat the milk with the butter.
2. Then add the vanilla pod and infuse it.
3. In a bowl, whisk the eggs with the sugar and a pinch of salt.
4. Pour the warm infused milk into the preparation and add a spoonful of amber rum.
5. Mix well.
6. Cover the dough and let it rest overnight.
7. The next day, butter the canelé molds then pour the batter a little more than halfway up. Leave half a centimeter free below.
8. Bake for the first time for 10 minutes at 210°C then cook at 190°C for at least 45 minutes. Enjoy!

Also read:

Almond apple pie from Cyril Lignac:discover his easy and super gourmet recipe! ("It's a delight!")

Cyril Lignac's lemon tart:his "ultra-easy" and absolutely delicious recipe ("It's so soft and moist!")

Madeleines by Cyril Lignac:his easy recipe for tasty, soft and light madeleines! ("They are divinely good")