"French Toast" Cannelés
- Total time
- Two days
- Quantity
- 12 cannelé
Ingredients
- 500 g milk
- 50 g butter
- 1 vanilla bean
- 170 g sugar
- 30 g egg whites
- 60 g egg yolks
- scant 1/4 teaspoon salt
- 30 g maple syrup
- 1 teaspoon orange zest
- 14 teaspoon cinnamon
- 125 g all-purpose flour
Steps
- Add the milk and butter to a saucepan and scrape in the vanilla bean, and bring to a boil.
- While the pot heats, whisk together the sugar, egg, salt, maple syrup, zest, and cinnamon.
- When the pot boils, pour half the liquid into the egg mixture and mix well.
- Add the flour in two batches, mixing well between each addition.
- Add the remaining liquid and mix well, so that the batter is free of lumps of flour.
- Rest the batter in the refrigerator for 24 to 48 hours.
- Pre-heat the oven to 140 degrees F, or the lowest available temperature.
- Pour the batter into a well greased pan and warm in the oven for 10 minutes.
- Remove the pan and heat the oven to 400 degrees F.
- Bake for 10 minutes at 400, and then turn the heat down to 350 degrees F and bake for an additional 45-65 minutes, until very dark.