Name: Lemon Cannelés
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings
Cuisine: France
Ingredients: 2 cups (500 ml) of milk; The fine zest of 2 lemons; 1/4 cup (60 g) of melted butter; 2 egg yolks; 2 whole eggs; 2 and 1/2 cups (240 g) of powdered sugar; 3/4 cup (110 g) of flour; 1/4 cup (60 ml) of limoncello

Ingredients

Preparation

The day before:
Heat the milk with the lemon zest until it reaches the boiling point. Remove from heat, cover and let it infuse for 1 hour.
Strain the milk to remove the zest and set aside.

In the mixer bowl, beat the egg yolks, whole eggs, and sifted powdered sugar.
Continuing to beat, add the limoncello, melted butter, flour, and lemon-infused milk.
Mix well and pour the mixture into a pitcher, which will make it easier to fill the molds.
Cover the pitcher with plastic wrap and refrigerate for 24 hours.

The next day:
Preheat your oven to 455 F (235 C).
Prepare two trays of silicone cannelé molds with 8 impressions each, on a baking sheet.

Whip the batter again to make it homogeneous.
Pour the mixture into the cannelé molds.
Bake the cannelés for 5 minutes, then reduce the oven temperature to 350 F (180 C) and continue baking for 45 minutes.
Unmold your cannelés and enjoy them at room temperature.

Lemon Cannelés

Preparation: 20 min

Cooking: 50 min

Servings: 16

Lemon cannelés are a delicious pastry with a caramelized crust and a moist interior, enhanced by the zest and refreshing taste of lemons. Perfectly balanced in flavor, these small cakes are made with lemon-infused milk and a touch of limoncello, making them irresistible. Ideal for a snack or dessert, these cannelés are to be enjoyed at room temperature to fully appreciate their texture.