Tips and tricks on the french cannelés bordelais with the magimix

18 tips and tricks about the magimix recipe

• Generously butter the cannelé molds to prevent the batter from sticking during baking.
  
• Let the batter rest in the refrigerator for at least 24 hours before baking the cannelés. This will allow the flavors to develop and achieve a perfect texture.
  
  
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• Use a mixture of T55 and T45 flour to obtain a crispy exterior and a soft interior texture.
  
• Preheat the buttered mold in the oven before pouring the batter to achieve an even crispier crust.
  
• Use high-quality rum or even natural vanilla beans to flavor your cannelés with authentic aromas.
  
• Do not fill the molds completely, leave some space as the cannelés will expand during baking.
  
• Monitor the oven temperature carefully throughout the baking process to prevent the cannelés from burning or remaining too pale.
  
• Once baked, carefully unmold the cannelés, being careful not to break them. Use a rotating motion to facilitate the unmolding.
  
• To maintain the crispy texture of the cannelés, store them in an airtight container after they have completely cooled.
  
• Enjoy the cannelés slightly warm to fully appreciate their flavor and texture.
  
• The most difficult part of the cannelé recipe is the baking process. To achieve a soft interior, the exterior must be crispy.
  
• Generously brush the cannelé mold with butter and refrigerate for 1 hour. Then, add butter mixed with a little sugar to the molds before baking the cannelés.
  
• Allow the cannelés to cool in the mold for 30 minutes, then freeze them for 15 minutes before unmolding.
  
• If your cannelés stick when unmolding, use a toothpick or similar tool to gently release them.
  
• Ensure that the cannelé batter is at room temperature before pouring it into the cannelé molds.
  
• Since the cannelé batter will expand during baking, do not fill the molds to the brim.
  
• Preferably use copper molds which distribute heat more evenly than silicone molds.
  
• With the egg white, you can make magimix meringues or chocolate truffles.