Blood Orange Canneles
 
Prep time
Cook time
Total time
 
This twist on the traditional French cannelé gets its sweet, citrusy flavour from a combination of blood orange zest and orange liqueur.
Author:
Recipe type: Dessert
Serves: 36
Ingredients
  • 2 cups whole milk
  • 1¼ cups sugar, divided
  • 2 tbsp unsalted butter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 large egg yolk
  • 3 tbsp Grand Marnier or Triple Sec
  • 1 vanilla bean (or 1 tsp vanilla bean paste)
  • Zest of 1 blood orange
  • Melted unsalted butter, for the molds
Instructions
Make the Batter (at least 1 day ahead of time):
  1. In a medium saucepan set over medium-high heat, bring the milk, ¾ cup of the sugar and the butter to a simmer, stirring occasionally to help dissolve the sugar. Remove from heat and let cool to 140F, about 10-15 minutes.
  2. In the meantime, sift together the flour and remaining ½ cup sugar onto a piece of parchment or wax paper.
  3. In a large bowl, whisk together the eggs and yolk. As you continue to whisk, slowly pour in the warm milk in a steady stream. Dump in the flour, all at once, and whisk until you have a thin, smooth batter.
  4. Strain the batter through a wire mesh strainer into a clean bowl or into a pitcher. Using a sharp knife, split open the vanilla bean and scrape out the seeds. Whisk the liqueur, vanilla seeds and orange zest into the batter. Cover tightly with plastic wrap, and transfer to the refrigerator to rest for at least 12 hours or up to 3 days.
Bake the Cannelés:
  1. Lightly brush a silicone cannelé mold with melted butter, and place in the freezer for 30 minutes. Preheat the oven to 500F.
  2. Once the oven is good and hot, line a large baking sheet with parchment, then top with a wire rack. Place the cold cannelé mold on top of the rack.
  3. Remove the batter from the fridge. It will have separated into layers, so stir well to combine, then rap the container against the counter to remove any air that's been worked into the batter.
  4. Fill the molds to about 1cm from the top. Place in the preheated oven, then reduce the temperature to 450F. Bake for 30 minutes, then reduce the temperature again to 400F and bake for 25-40 minutes longer, or until the cannelés are a very dark brown all over. (Don't worry if they start to puff out of their molds near the beginning of the baking process - they'll settle back down as they continue baking.)
  5. Place the baking sheet onto a cooling rack, and let rest for 10 minutes before attempting to unmold the cannelés. Turn out the cannelés onto the wire rack and let cool completely before serving. The finished cannelés will be best the day they're made, but leftovers will keep for a day or two, uncovered, in a cool dry place. (The outside will soften up slightly after a few hours.)
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/rhymes-with-orange-blood-orange-canneles/