Ingredients
- 50 g flour
- 125 g sugar
- 1 pinch of vanilla
- 250 ml milk
- 25 g butter
- 1 egg
Instructions
- Preheat the oven to 220° C.
- Heat milk and butter in a pot until the butter melts. Mix the flour with the sugar and vanilla and pour in the hot milk-butter mixture. Stir well and pour into a container with a spout. Fill the cannellé forms to about 2/3.
- Bake at 220° C for about 15 minutes, then reduce the temperature to 180° C and bake for another 30 to 40 minutes (depends on the oven - the cannellés must not get too dark). These specifications are for cannellés of normal size and for silicone moulds. For mini cannellés, simply adjust the baking times as follows: Bake for 10 minutes at 220° C and then another 25-30 minutes at 180° C.
