Make canele batter the day before and store overnight for best flavor.
Freeze canele pan for a few minutes.
Brush melted butter within each cold canele mold until fully coated.
Each medium size canele will take 70g of batter.
Pour the batter into each mold.
Have a Vector cavity set to 450F.
Create a recipe and cook in two stages: 1. 425F (220C)- 10 min. 50% fan 2. 375F (190C)- 20 min.- 30% fan
Let caneles cool before popping out of the molds.
Caneles will have a caramelized outer crust with a tender custard center.
- Canele Batter Recipe
- Canele Baking Pan
Menomonee Falls, WI