Other

Cannelés Bordelais

Name: Cannelés Bordelais
Prep time: 15 min
Yield: 1065 g
Ingredients: 500 g Whole milk; 50 g Unsalted butter 82%; 250 g Caster sugar; 100 g All-purpose flour T55; 80 g Liquid egg yolks; 50 g Liquid whole eggs; 25 g Amber rum; 10 g Vanilla flavoring

Ingredients

Target weight (g)

Edit the total weight or any ingredient weight to recalculate the whole recipe

Whole milkg

Unsalted butter 82%g

Caster sugarg

All-purpose flour T55g

Liquid egg yolksg

Liquid whole eggsg

Amber rumg

Vanilla flavoringg

Total1065 g

Preparation steps

1
Bring milk, butter and vanilla to a boil. Cool to 50°C.
2
Whisk yolks, sugar and flour (do not incorporate air).
3
Pour milk into mixture, whisk gently.
4
Add rum. Strain.
5
Rest batter 24-48h refrigerated (essential).
6
Prepare copper moulds: beeswax coat (or well-buttered silicone).
7
Fill moulds ¾ full.
8
Bake at 250°C for 10 min, then 180°C for 50-60 min.
9
Unmould immediately.

Nutritional values

Per 100g

Calories

228.0 kcal

Protein

4.2 g

Carbs

32.9 g

Sugars

26.1 g

Fat

8.2 g

Saturated fat

4.6 g

Fibre

0.3 g

Salt

0.1 g

Allergens

MilkGlutenEggs

Other recipes in the same category

Cheesecake Mixed Berry Compote Apple Compote Raspberry Coulis Peanut Crunch Pistachio Crunch

LogiBake does not replace your expertise.

It gives you the tools to make the most of it.

See the features Frequently asked questions