Cannelés, already delicious with their crunchy texture and soft center, become irresistible with this new lime recipe. The tangy fragrance of the lemon balances the caramelized sweetness of the cannelé, offering an explosion of flavors in every bite.
A French classic revisited to surprise and delight the taste buds, perfect for a gourmet snack or sophisticated dessert!
Prep time: 20 minutes
Resting time: 12 h
Baking time: 1h40
Difficulty: easy
Yield: 12 cannelés
Ingredients
- 17.6 oz whole milk (500 g)
- zest of 1 lime
- 2/3 cup caster sugar (150 g)
- 3/4 cup + 2 tablespoons flour (120 g)
- 1 tablespoon vegetable oil
- 2 eggs
- 1 egg yolk
- juice of 1 lime
Instructions
Bring milk and lime zest to the boil in a saucepan. Transfer to a bowl, leave to infuse and cool.
In a bowl, beat sugar, flour, oil, eggs, egg yolk and lime juice. Slowly pour the warm milk over the top to form a fluid dough.
Transfer to an airtight container and refrigerate overnight.
The next day, preheat the oven to 410°F (210°C). Butter a fluted baking sheet.
Pour the batter into fluted molds, filling them 3/4 full.
Bake for 10 minutes at 410°F (210°C), then for 1 h 30 at 350°F (180°C), or until golden brown.
Remove from the oven and leave to rest for ten minutes before unmolding onto a wire rack. Cool completely before serving.
The cannelés taste better the next day, and even better the day after!
