- Infuse the milk (the day before). Pour the milk into a saucepan and add the butter cut into pieces along with the thyme sprigs. Bring the mixture to a boil. As soon as it reaches a full boil, turn off the heat, cover the saucepan, and let it infuse for about 15 minutes. This short infusion perfumes the milk and gently extracts the thyme’s aroma, which will later carry through the whole batter. Remove the thyme sprigs, pressing them lightly to release any remaining flavor before discarding them.
- Make the batter (the day before). In a large bowl, combine the flour with a level teaspoon of salt and some freshly ground pepper. Add the whole eggs and the extra yolk, then whisk until smooth. The texture should resemble a thick crêpe batter: fluid but slightly velvety, with no lumps.
Gradually pour in the warm infused milk while whisking gently and steadily. Adding the liquid little by little helps keep the batter perfectly smooth and prevents flour pockets or clumps. Once the mixture is fully homogeneous, add the grated Comté and freshly grated Parmesan. Stir well so the cheese is evenly distributed throughout the batter.
- Rest the batter (crucial). Cover the bowl tightly with plastic wrap, or transfer the batter to a bottle for easier pouring later. Refrigerate for at least 24 hours. This resting time is indispensable: it allows the flavors to develop, the batter to stabilize, and the cannelés to bake properly without rising too much or overflowing the molds.
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