Orange Cannelés

Orange Cannelés

Orange Cannelés

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Orange Cannelés

Serves: 12 people
Total Time: 120 min.

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Classic French orange cannelés with a crisp caramelized crust and a soft custardy center, delicately flavored with orange zest and liqueur.

Portion

12

Flour

130 g
Sugar

200 g
Chicken egg

2 pc
Egg yolk

2 pc
Milk Căsuța Mea 3,5%

500 ml
Butter Căsuța Mea 82,5%

50 g
Orange

> pc
Liqueur

60 ml

Directions

In a large bowl, mix the flour with the sugar. Add the eggs and yolks, then gradually pour in the milk, stirring continuously to achieve a smooth batter without lumps.
Incorporate the melted butter, grated orange zest, and orange liqueur. Mix until the mixture becomes smooth and homogeneous.
Cover the bowl and leave the dough in the refrigerator overnight, for at least 12 hours.
The next day, take the dough out of the refrigerator at least 2 hours before baking, to bring it to room temperature.
Preheat the oven to 230°C and generously butter the cannelé molds.
Pour the batter into the molds, filling them to about ¾ of their height.
Bake for 15 minutes at 230°C on the upper rack of the oven.
Reduce the temperature to 190°C, move the molds to the lower rack, and continue baking for another 55–60 minutes, until the cannelés develop a dark caramelized crust.
If they brown too quickly, loosely cover them with aluminum foil during the last 30 minutes of baking. Remove the cannelés from the molds and place them on a wire rack. Let them cool completely before serving. Enjoy this fragrant dessert, with a crispy exterior and a delicate, creamy interior.

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