Vanilla Canelé (Canele)｜siZning

▼ More about the "Vanilla Canelé" made today :)
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Hello, this is siZning.
Today, I made vanilla canelé.
The texture and baking color were well expressed even if it was made by just buttering the [CHEF MADE] mold without beeswax or copper frame. In the process of making, if you pay attention to the mixing part and the temperature, you too can meet 100% perfect taste canelé. Watch the video for ‘Vanilla Canelé’, which has a fragrant vanilla bean added to the deep flavor of dark rum.
🔸 archive
If the finished canelé is stored (after the day it is baked), the texture will inevitably change.
If possible, we recommend eat it on the day.
(Except for the same day, when storing for a long period of time, put it in an airtight container and freeze it. Within 2 weeks)
🧡 Ingredients (12 servings)
490 g milk
45 g unsalted butter
1 vanilla bean
85g soft flour
30g plain flour
55g eggs
36g egg yolk
245 g sugar
32 g dark rum
Unsalted Butter (For canelé Mold)
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