Eva's Bakery Cannele Recipe

Eva's Bakery Cannele Recipe

Learn how to make this yummy dessert from Salt Lake City's own French boulangerie.

Eva's Bakery Cannele recipe

16 oz milk
1 vanilla bean split
1/2 stick butter

Bring ingredients together in a sauce pot to boil.
Then add cold milk
16 oz cold milk

4 small eggs
1 3/4 cups bread flour
2 3/4 cups sugar

Mix together with a pastry spatula slowly not to add any air.
Then stir in milk mixture and slowly stir until smooth.
Then strain through a fine strainer and then add the rum and vanilla.

1 T 3/4 teaspoon vanilla extract
4 T spiced rum

Melt the wax and butter together and brush molds with mixture drain off extra.

1/4 cup butter
1/4 cup beeswax

Store batter and molds in cooler overnight and then bake at 400* 45-60 minutes until top crust is a very dark brown.
Turn molds upside down to unmold canneles let cool slightly and serve with ice cream and sauce or serve room temperature as a pastry.
Page: [[$index + 1]]
comments powered by Disqus