Mini Vanilla Caneles

Total Time:
25 hr 50 min
10 min
24 hr 30 min
1 hr 10 min

25 caneles

  • 1 tablespoon French or European style salted butter
  • 1 1/4 cups 2-percent milk
  • 1 vanilla bean
  • 1/2 cup all-purpose flour, sifted
  • 1/2 cup plus 2 tablespoons sugar
  • 1 large egg plus 1 yolk
  • Butter or nonstick spray
  • Zest of 1 lemon, lime or orange, optional
  • Special equipment: Two 18-cavity canele molds

  • Cut the butter into small pieces and mix with the milk in a large saucepan. Split the vanilla bean in 2 pieces, scrape out the vanilla and add them to the saucepan. Set the saucepan over low heat and cook, stirring regularly with a wooden spoon, until the butter has melted and the milk starts bubbling around the edges (it shouldn't boil at all).

  • Place the flour, sugar, egg and yolk in a large bowl and mix together, stirring thoroughly before adding each ingredient. Pour in the hot milk mixture slowly, gently stirring with a large silicone spatula. Let the dough cool to room temperature, about 10 minutes. Chill in the refrigerator for 24 hours.

  • Preheat the oven to 475 degrees F. Spray the interior of each canele mold with butter spray, then set the molds in the freezer for 5 minutes to harden the butter.

  • If you choose to flavor your caneles, add some lemon, orange or lime zest to the dough at this time.

  • Fill the canele molds 3/4 of the way, leaving a 1/5-inch space at the top of each cavity. Bake the caneles for 4 minutes, then lower the oven temperature to 360 degrees F and bake until golden brown, about 56 minutes more. Remove the molds from the oven and immediately turn them over onto a cooling rack. Let them cool at room temperature for 10 to 15 minutes.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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