Canneles

Ingredients

• The batter must rest 24 to 48 hours before use.
• 4 1/2 cups milk
• 3 tablespoons unsalted butter
• 6 egg yolks
• 1 egg
• 2 1/3 cup sugar
• 2 teaspoons pure vanilla
• 2 cups unbleached pastry flour
• Optional:
• 2 to 4 drops orange oil
• 2 drops almond extract
• 1 teaspoon rum or brandy
• non-stick cooking spray

Directions

In a medium saucepan, bring 3 cups of the milk and butter to a gentle boil. Remove and let cool slightly.

In a large bowl, whisk egg yolks, whole egg, sugar, vanilla (and other flavorings if using) and remaining milk. Add flour and blend well. In a thin stream, drizzle in milk and butter mixture and combine. Pass mixture through a sieve, cover and refrigerate for at least 24 hours.

Heat oven to 400 F.

Double up two baking sheets and line top sheet with parchment paper.
Fill 2 dozen molds (see above) with batter. Use non-stick pans and thoroughly coat them with non-stick cooking spray.

Bake for 50 minutes at 400 F. Reduce heat to 375 F. and bake for another 10 minutes. Reduce heat sooner if cakes are browning too quickly. Turn pans once during baking for even baking. Let cool then shake pans and invert to un-mold cakes.

Submitted 6/13/05.
Source: www.betterbaking.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Canneles