Recipe For Cannele De Bordeaux

I noticed that there was quite a hunt on the forum for a recipe for Cannele de Bordeaux.

Apparently, there is more to these than meets the eye, and many possible verisions of the recipe.

I found one that looked quite good here so here it is:

Ingredients

• 500ml evaporated milk (yes, unlike the other recipes, I used evaporated milk!)

• 50g butter, diced

• 1tsp Vanilla Extract

• 100g plain flour

• 200g sugar

• 3eggs

• 2tbs rum

Procedure

• Pour the evaporated milk in a saucepan, add the vanilla extract & butter & bring to a boil. Remove from the heat when the mixture starts to boil. Beat the eggs & sugar with your electric mixer until the mixture becomes pale & light.

• Pour the eggs & sugar mixture into the flour & pour in the milk mixture. Whisk until it’s well blended, add your rum & whisk.

• Cover & refrigerate till next day, at least 24hours before baking.

• Preheat the oven to 480deg F. Take batter out of the fridge & blend again slightly. Fill the silicon molds with the batter up to 2/3. Bake for 20mins, reduce the heat to 400deg F & bake for another 40-50mins, until their bottoms have turned into a very dark brown.

• Allow to cool on a cooling rack. The Cannelés Bordelais are best eaten a few hours after they’ve been baked.

Enjoy! (and let me know how they worked out!)

photo credit