Gluten-free caramelized cannelés
From Bordeaux, this small rum cake has in particular its very high cooking temperature and its mould with a very typical shape and material. It has a delicious caramelized taste on the outside and mellow on the inside. We often make cannelés at home, and each time we melt for these small pastries with caramelized crust and melting inside. originally, the mold was in copper mold, which gives them their caramelized texture, but we can do it in normal mold as well (and it's cheaper !).
The rum is in the original recipe (as often in France, we like to cook with alcohol ! That's the case for the famous baba au rhum, one of the french favorite dessert, but also for the crêpes flambées or the gâteau Nantais). Althought you'll never find a cannelé without rum in France, it's very easy to withdraw it for a children version, for exemple. You just have to remove it, it won't change anyhting to the texture.
We did them in small moulds, but we realized that this required a lot of cooking rounds, so we invested in bigger moulds and we can now cook everything in one batch! There is no real issue to do these on multiple rounds, but well, l'et's say that it's less useful. If you do theme in bigger molds, thought, you'll have to increase the baking time from five to ten minutes more.
For about fifty small fluted :
Preparation: half an hour + a rest day for the dough
INGREDIENTS:
50 cl of milk
2 whole eggs + 2 egg yolks
1/2 vanilla bean
3 tablespoons rum
100 g corn flour
200 g powdered sugar
Recipe:
1. Heat the milk.
2. Mix the flour and sugar then dig a well into it and incorporate the eggs all at once. When these are well incorporated (do not mix too much so as not to aerate too much the dough), pour this mixture on the boiling milk and mix gently to obtain a fluid dough - like a pancake batter. Let it cool and then, add the rum.
3. Refrigerate a minimum of 24 hours, a maximum of 48 hours.
4. Remove the dough from the refrigerator at least one hour before cooking to prevent the cannelés from being “blown away”, that is, they swell up very quickly and then fall back. They must be at room temperature when you put them in the oven.
5. Preheat the oven to 270°C.
6. Pour the batter into the fluted moulds, mixing thoroughly, and fill with 3/4 (or more).
7. Bake for 5-6 minutes, then lower the oven to 180°C and continue baking for about forty minutes for little cannelés, one hour for normal size cannelés. The fluted must have a brown crust that will give a caramelized taste and a soft interior. Unmould still warm, and enjoy!
Tell me if you'd enjoy it in the comments or if you need my help ^^
If your like french sweeties but you cannot eat gluten, we have some other gluten free recipe for you ;)
