How to bake caneles in the alto-shaam vector h series

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.