Citrus Lavender Cannelés
Citrus Lavender Cannelés
Classic DishCannelés de Bordeaux
Prep: 30 min • Cook: 75 min. Delicate and fragrant Cannelés de Bordeaux infused with bright citrus zest (lemon or orange) and subtle floral notes of lavender. These classic French pastries feature a dark, crisp caramelized crust and a soft, custardy interior, elevated by the aromatic combination of citrus and lavender.
- Preparation time
- 30 min
- Cooking time
- 1 hr 15 min
- Total time
- 1 hr 45 min
- Servings
- 12
Instructions
Prepare the Batter
- 1In a large bowl, whisk together the granulated sugar and all-purpose flour until well combined.
- 2In a separate bowl, whisk together the egg yolks, melted butter, dark rum, vanilla extract, citrus zest, and crushed lavender.
- 3Gradually whisk the wet ingredients into the dry ingredients until a smooth paste forms.
- 4Slowly whisk in the warm milk until the batter is smooth and lump-free. The consistency should be similar to heavy cream.
- 5Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or preferably 24-48 hours, to allow the flavors to meld and the batter to thicken.
Bake the Cannelés
- 1Preheat your oven to 450°F (230°C) with a baking sheet inside to heat up.
- 2Prepare your cannelé molds by coating the insides with melted beeswax or a beeswax/butter mixture. This is crucial for achieving the signature caramelized crust.
- 3Pour the chilled batter into the prepared molds, filling them about 3/4 full.
- 4Carefully place the filled molds onto the preheated baking sheet in the oven. Bake for 15 minutes at 450°F (230°C).
- 5Reduce the oven temperature to 350°F (175°C) and continue baking for 50-60 minutes, or until the cannelés are a deep, dark caramel color and the crust is firm. The exact time will depend on your oven and mold material.
- 6Remove the cannelés from the oven and immediately invert them onto a wire rack to cool completely. If they stick, gently tap the mold.
Nutrition Information
- Calories
- 221 kcal
- Protein
- 3 g
- Fat
- 8 g
- Carbs
- 33 g
| Nutrient | Per serving |
|---|---|
| Calories | 221 kcal |
| Protein | 3 g |
| Fat | 8 g |
| Carbs | 33 g |
Tips
- Resting the batter for at least 12 hours is key for developing flavor and the perfect custardy texture.
- A very hot oven start followed by a moderate temperature ensures a crisp crust and a tender interior.
- Cannelés are best enjoyed the day they are made, with their crispy crust and soft, moist interior.
