Canelés A Delicious Recipe to Use Up Your Extra Yolks

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=HxD8kwkNnM0

Click Link below for Canelé Mold from Amazon • https://amzn.to/3kL0h8p • This is an affiliate link. I get a small kick back from purchases from my Amazon Storefront at no extra cost to you. • https://www.amazon.com/shop/baketoujours • Canelés are amazing little French Pastries that have this wonderful crunchy exterior and custardy center. These delicious treats can be hard to come by in the United States, but easy enough to make yourself! • I made these many times trying to fit as many yolks into the recipe as I could to make sure I was utilizing my left over ingredients from making macarons. Finally, I came to a good balance of yolks to whole eggs that allowed the structure of the Canelé to completely form properly. • As you will see, I didn't go the traditional route and coat my molds with a beeswax/butter mixture. I did use beeswax once, and it was terrible in these molds! It was a complete disaster. Turns out just butter made an amazing exterior without having to source another product that you may not have on hand (I definitely don't keep beeswax around the house). • Canelé Recipe • Recipe yields about 13 Canelés at 70g each • 490g whole milk • 50g unsalted butter • 240g granulated sugar • 1 Vanilla bean or 6g vanilla paste • 25g corn starch • 3 yolks • 1 whole egg • 100g all purpose flour • pinch of salt • 1 tsp rum extract or 30ml rum (alternatively you can use 1 tsp Orange Blossom water) • Clarified butter for brushing molds • Bake 475F for 12 min • turn down oven to 375F for 50-55 more minutes

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