Cannelés bretons (Breton cannelés) is a traditional French recipe (from Brittany) for classic crispy cakes with a caramel custard filling. The full recipe is presented here and I hope you enjoy this classic French version of: Breton cannelés (Cannelés bretons).
Originally from Bordeaux, Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. This Breton version uses salted butter caramel (of course) as the flavouring. To bake, you will need cannele moulds, silicon ones are preferable.
Ingredients:
150g of salted butter caramel
150g of icing sugar
120g of flour
40g lightly-salted butter
400ml milk
3 tbsp of calvados
4 eggs
Method:
Pour the milk into a saucepan then add the lightly-salted butter and the salted butter caramel. Bring the mixture just to a boil then turn off the heat and allow to cool.
In the meantime, stir together the sugar and flour in a bowl. Gradually add the 2 whole eggs and 2 egg yolks, whisking thoroughly to combine. Pour in the caramel milk and mix to a batter. Finally, beat in the calvados. Transfer the batter to your refrigerator and allow to rest for an hour.
In the meantime, pre-heat your oven to 180°C.
Once the batter has rested place your moulds on a baking tray then fill ¾ full with the batter. Transfer to your pre-heated oven and bake for 55 minutes. After 40 minutes monitor the cakes from time to time as cooking times may vary. You are looking for them to be nicely caramelized (but not burnt) on the outside.
Remove from the mould and allow to cool for 5 minutes before unmoulding and transferring to a wire rack to cool completely.
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