Tuesday, January 29, 2013

Cannelés Bordelais - recipe (including photos)

  • 500 grams of milk
  • 25 grams of butter
  • 2 egg yolks
  • 1 whole egg
  • 150 grams of sugar
  • 125 grams of flour
  • half of a vanilla stick
  • rum
  • salt

Boil the milk and the vanilla stick.

Add the butter and set the pot aside.

Separately mix the eggs (1 entire egg plus 2 yolks) with the sugar until creamy.

Add the flour gradually and mix.

Pour slowly the warm milk / butter composition and mix.
Add the rum and the salt and mix.

Let the dough rest in the fridge for at least seven hours or over the night.

Pour the composition in the silicon baking forms.

Bake the canneles at 250 degrees Celsius for 15 minutes and then lower the fire at 180 degrees Celsius for another 15 - 25 minutes (depending on the power of your oven).


The original recipe can be found here



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