| Time | Servings | Difficulty |
|---|---|---|
| 01:10 | 1 | Easy |
Introduction
To share
Canelés are a typical Bordeaux pastry. This little marvel is crispy and caramelized on the outside and soft on the inside. It is a delicacy which is prepared the day before and which cooks for a long time.
1 portion corresponds to approximately 8 cannelés.
The extra thing:
- Replace the tonka bean with vanilla by scraping the seeds from a pod into the milk.
- Make mini cannelés for a gourmet coffee, in this case reduce the cooking time by about 15 minutes.
- You can put the dough in a plastic bottle while it rests, which allows you to pour it into the cannelé mold using the neck of the bottle and thus avoid overflowing.
Ingredients
| 1 tonka bean | |
| 250ml milk | |
| 125 g brown sugar | |
| 1 egg | |
| 1 egg yolk | |
| 55 g flour | |
| 25g butter | |
| 10g rum |
Instructions
|
1
|
To do the night beforeGrate the tonka bean over the milk. Mix and heat over medium heat so that the milk is hot but not boiling.
|
|
2
|
In a bowl, mix the sugar and flour together.
Pour in the whole egg and egg yolk, whisk. |
|
3
|
Pour in the hot milk and mix to obtain a homogeneous mixture.
Add the butter which will melt, mix. |
|
4
|
Leave the preparation to cool, when it is at room temperature, add the rum and mix.
Cover with cling film and leave in the fridge for at least 12 hours. |
|
5
|
To do on D day1 hour before cooking, remove the bowl from the refrigerator.
1 hour before cooking, remove the bowl from the refrigerator. |
|
6
|
Fill the cavities to 2/3 of the height because they will swell.
Bake. The cannelés must cook for 15 minutes at 250°C so that they are golden brown. |
|
7
|
Without opening the oven door, lower the temperature to 180°C and cook for 45-60 minutes. They should be brown.
|
|
8
|
Let cool on a cooling rack before unmolding.
To serve. |
