Limoncello Canelé

Time: 50 minutes + Overnight rest

Skill level: Highly skilled baker

Ingredients

• 2 eggs
• 2 egg yolks
• 200 g sugar
• 1 g salt
• 50 g butter
• 500 g milk
• 50 g Limoncello
• 8 g Vanilla Bean Project Organic Vanilla Bean Paste
• 100 g Hayden Flour Mills All Purpose Flour
• Room temperature butter for coating molds

Equipment

• Scale
• Thermometer
• Large mixing bowl
• Whisk
• Blender
• Sauce pot
• 2 qt storage container
• Canelé molds
• Sheet pan
• Oven
• Fine mesh sieve

Instructions

1. Add the salt, sugar, eggs, and egg yolks to your mixing bowl and whisk vigorously until the mixture is a pale yellow color and it is frothy.
2. Add the butter and milk to your sauce pot and heat over medium heat while stirring until it reaches 160°F.
3. Temper the eggs by slowly whisking in 1/3 of the heated milk until homogenous, then add the rest of your milk to the bowl and whisk. Pour this mixture into your blender's carafe along with flour, vanilla bean paste, and limoncello.
4. Blend on the lowest speed until thoroughly mixed, then pour into a container. Cover and rest in the fridge overnight. 
5. Preheat your oven to 425­°F and place your molds on a sheet tray. Line the insides of your molds with room temperature butter.
6. Take the mixture from the fridge and pass it through a fine mesh sieve and into a container with a fine pour spout. Pour the batter into the molds, leaving 1/4" space at the top and then put directly into the oven. Cook for 15 minutes, then lower the heat to 350°F and cook for an additional 25 minutes.
7. Pull from the oven and then when the silicone is cool enough to handle, flip them onto a flat surface and gently demold the canelé. They will still be soft at this point but as they cool the crust will harden. Rest for at least 30 minutes. Enjoy fresh, as the crispy shell will not last overnight.