Cannelés de Bordeaux 😋😋😋

Hi everyone!

Today I made Bordeaux cannelés. Crunchy, sweet little bites with soft insides that are sooo easy to nibble on...

Ingredients for 6 pers:

1/2 skimmed milk (50 cl)

40 g butter

250 g powdered sugar

125 g wheat flour 

1 egg

3 egg yolks

5 cl brown rum (50 g)

1 pc. vanilla pod 

20 g butter 

Mini cannelles molds (preferably silicone) 

I tried the cannelles in mini muffin molds, that works well too!

The day before :

Bring to the boil 40 cl of milk, sugar, the vanilla pod slit and scraped out and the butter. Remove from heat and add the remaining 10 cl of milk and the rum.

Make a hollow in the flour, add the egg yolks and the egg and mix quickly with a whisk (the mixture does not have to be homogeneous). Then gradually stir in the lukewarm milk (84 °C (185 °F)). If necessary, pass the mixture through a sieve and let it rest for at least 24 hours.

Next day :

Preheat the oven to 240 °C (465 °F) or (Th. 8).

Lightly grease the moulds with the melted soft butter. Stir and pour the mixture into 4/5 of the cavities of the mold and bake for 6 minutes at 240 °C (465 °F). Then turn down to 180 °C (355°F) for 45 minutes. After baking, let the cannelés cool in the molds.

The chef's +

"You can also bake the cannelés in slightly larger molds: in this case, increase the baking time by 20 to 30 min."

The original recipe