Recipe from Gateaux by Mori Yoshida
Texture is obviously crucial in these cannelés, but the combination of vanilla, rum, and orange zest provides an equally important foundation. Traditional cannelés do not contain orange zest, but adding it lends an aroma and flavor that blossom in the mouth and linger on the finish.
To allow these three ingredients to shine, it is best to use relatively large molds rather than mini ones so that there is ample flavor packed inside each cannelé.
EQUIPMENT
instant-read thermometer
10 2-inch (5.5-cm) copper cannelé molds, 2 inches (5 cm) deep
BATTER
495 G whole milk
50 G unsalted butter
210 G superfine sugar
3 G fine sea salt
Finely grated zest of ½ orange
1 vanilla bean, split lengthwise
60 G egg yolks (3 yolks from large eggs)
25 G lightly beaten egg (about ½ large egg)
100 G pastry flour (T45)
20 G cornstarch
50 G dark rum
The day before baking, combine the milk, butter, sugar, salt, and orange zest in a large saucepan. Scrape in the vanilla bean seeds and drop in the pod. Stirring continuously, heat the mixture to 176°F (80°C), then remove from the heat and let infuse for 3 hours.
In a large bowl, whisk together the egg yolks and lightly beaten egg, then whisk in half of the infused milk mixture. Sift the flour and cornstarch together into the bowl and whisk until well combined. Whisk in the remaining infused milk mixture, followed by the rum.
Pass the batter through a fine-mesh sieve into a clean bowl and let it rest overnight in the refrigerator. This allows any air trapped inside to escape and stabilizes the batter.
The next day, preheat the oven to 340°F (170°C). Grease the molds with butter and place them on a baking sheet. Remove the batter from the refrigerator and, using a whisk, mix it well. Divide the batter between the molds, filling them just shy of the brim. Bake for 1 hour to 1 hour and 10 minutes, until the cannelés are a deep mahogany brown.
Turn the cannelés out of the molds while they are still hot and place them on a rack to cool.
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