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Bordeaux Canelés

Return
4 person(s)
10 minutes – Resting time 12 hours
1 hour
Ingredients
  • ½ l milk
  • 1 vanilla pod
  • 250g sugar
  • 125g flour
  • 6 egg yolks
  • 50g softened butter (including 5 g to butter the moulds)
  • 5cl rum
Directions
  1. The day before:
  • Warm the milk with the vanilla.
  • Mix the sugar with the egg yolks then add the flour.
  • Pour in the milk then the softened butter, stir rapidly to prevent lumps.
  • Flavour with rum.
  1. Leave to rest: chill for 12 to 24 hour before cooking.
  2. Butter then fill the cannelé moulds about ¾ of the way up and cook for 45 minutes to an hour at 180°C in a preheated oven.
  3. Plating:

Cannelés are served as an accompaniment to coffee or tea at the end of meals.

FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY. www.mangerbouger.fr