Maple Canelés

Desserts

Maple Canelés

10 large canelés

Method

20 min

Cooking

1h 5min

Chocolate maker Nancy Samson

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Ingredients

  • 335 ml (1 1/3 cup + 1 tsp.) milk
  • 190 ml (3/4 cup) maple sugar
  • 38 ml (2 1/2 tbsp.) unsalted butter
  • 170 ml (2/3 cup) flour
  • 1 pinch of salt
  • 2 medium egg yolks
  • 1 whole medium egg
  • 30 ml (1 oz) Sortilège Canadian whisky and maple syrup liqueur

Method

  1. In a saucepan, heat the milk, maple sugar, and butter.
  2. Allow to cool.
  3. Pour over the flour and salt (already sifted together) in a bowl.
  4. Add the 2 egg yolks, whole egg, and maple liqueur. Whisk mixture until smooth.
  5. Cover with plastic wrap placed directly onto the dough and refrigerate overnight.
  6. The next day, remove from fridge and whisk again, until smooth.
  7. Pour the batter into 10 large silicone canelé moulds.
  8. Bake 15 minutes at 200°C (400°F). Reduce oven to 180°C (350°F) and continue to bake for 40 - 45 minutes.
  9. Unmould and allow to cool on a rack.

Additional Information

These canelés freeze well.

Resting time : 12 hours or overnight