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Bordeaux Canelés

  • Difficulté

  • Servings:

    4
  • Preparation:

    10 minutes – Resting time 12 hours
  • Cook:

    1 hour

Ingredients

Ingredients 10/15 cannelés:

  • 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

Preparation

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.

2. Leave to rest: chill for 12 to 24 hour before cooking.

3. 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.

4. Plating:

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

Recipe created by Clément Julien.