4. Let the Batter Rest:
Let the batter rest in the refrigerator for at least 24 hours, or up to 48 hours. This step is essential for developing the perfect texture and flavor in your cannelés.
5. Prepare the Molds:
Preheat your oven to 450°F (230°C).
Generously grease your cannelé molds (traditionally copper molds are used, but silicone molds work well too) with butter. You can also dust the molds lightly with flour or use a special cannelé mold spray to ensure the pastries come out easily.
6. Fill the Molds and Bake:
Once the batter has rested, stir it gently to rehydrate. Fill the prepared molds about 3/4 full with the batter.
Bake the cannelés in the preheated oven for about 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 45-60 minutes, until the cannelés are deeply golden and crisp on the outside.
The outside should be a dark caramel color, and the inside should remain soft and custardy.
7. Cool and Serve:
Once the cannelés are done, remove them from the oven and allow them to cool slightly before removing them from the molds. The caramelized exterior can stick to the molds, so be gentle as you release them.
Let them cool completely before serving. Enjoy them fresh for the best flavor and texture!