Cannelés Bordelais, The Easy Recipe
Delicious small cannelés for breakfast and afternoon tea!
Ingredients
- 1 vanilla pod
- 1/2 Liter of milk
- 50 g unsalted butter
- 100 g all-purpose flour
- 250 g granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1 cs orange blossom
- 1 cs rum
Prepare in advance
- Open the vanilla pod in half and collect its seeds.
- Boil the milk with the vanilla beans and the pod. Off the heat, add the butter in pieces and mix to melt.
- In a bowl, combine the flour, sugar, eggs and yolks.
- Remove the vanilla bean from the pan and pour the milk into the dry ingredients. Blend until smooth.
- Wait 30 minutes before adding the aromas (rum and orange blossom) to avoid any evaporation.
- Place overnight in the fridge. Preheat the oven to 250 ° traditional heat.
- Pour the dough into silicone cannelé molds, filling them about 3/4 full.
- Bake for 15 minutes at this temperature, then lower to 190 ° and continue cooking for 45/50 minutes approximately depending on your oven. Let cool then unmold.
Notes
Then keep in an airtight container for a few days.