Cannelés Bordelais
Ingredients
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- 1
Heat milk + butter + vanilla until it simmers. Remove from heat.
- 2
Mix dry: flour + sugar.
- 3
Add yolks + whole egg to the dry mix. Whisk lightly.
- 4
Pour in the hot milk in a thin stream while whisking. Do not incorporate air.
- 5
Add rum. Strain through a chinois.
- 6
Cover with plastic wrap touching the surface, rest at least 24h in the cold (48h ideal).
- 7
Butter the cannelé molds (copper ideal). Fill 3/4 full.
- 8
Bake: 10 min at 250°C then 50 min at 180°C. Unmold immediately.
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Per 100g
Allergens
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