- 500 grams milk
- 1 vanilla pod, split lengthwise
- 40 grams butter, diced
- 220 grams sugar
- 100 grams plain flour
- 2 eggs
- 2 egg yolks
- 50 grams dark rum
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Heat milk with vanilla pod in TM bowl for 7 minutes / 100°C / "Counter-clockwise operation" / speed 1.
Mix in diced butter, stir with spatula and transfer into a jug.
Weigh into the TM bowl sugar, flour, eggs and rum. Mix 10 seconds / speed 6.
Scrape sides of bowl with spatula.
Mix 40 seconds / speed 3.5 while slowly pouring the milk (without the vanilla pod) into the bowl.
Transfer into a jug and refrigerate for 12-24 hours with the vanilla pod.
Take the cannelés batter out at least 30 minutes before cooking them, their shape will be better.
Preheat oven at 240°C.
Transfer batter into cannelés tray (almost up to the top) and bake 10 minutes at 240°C then 30 minutes at 190°C (40 minutes for bigger cannelés).
Allow cannelés to cool for 5 - 10 minutes before removing from the tray.
For 40 mini-cannelés:
Accessories you need
Although cannelés were originally baked in copper moulds, silicon ones work perfectly well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.