First let me apologize for not updating in a while! Things have been pretty busy in life and at the bakery! Today I decided to tell you all how to make these delicious little morsels (and one of Kristen’s favorites) canneles. It’s very hard to explain what they are other than custardy vanilla rum flavored bite sized pieces!
First you want to bring the milk and vanilla bean to a boil then let them infuse together for one hour. In this recipe, like many before them, I can’t stress enough that you need to sift the dry ingredients (aka the powdered sugar and the cake flour). It just makes the batter less lumpy. A lumpy batter is an unhappy batter. While the vanilla bean and milk are infusing, you want to whisk the eggs, egg yolks and powdered sugar (second picture). Make sure they are whisked very well to avoid lumps. From there you add in the rum, melted butter, sifted flour (third picture) and milk (second to last picture).
After you refrigerate the batter for 12 hours, you pour it into its fancy cannele molds and bake for one hour. The canneles will puff up then sink down and turn really dark. This is normal. Then there you have it, yummy little canneles~!