This specialty, which is no longer to be presented, is a real institution.
The “cannelé” is a cake of Bordeaux origin which has since largely exceeded the borders of Aquitaine.
Ingredients for about 15 cannelés :
50 cl of whole milk, 50 g butter 1 vanilla bean 2 whole eggs 2 egg yolks 200 g sugar 100 g flour 1 tablespoon rum Silicone moulds (to be preferred for easy demoulding).
Recipe for Bordeaux cannellés :
The day before, preparation of the dough
Heat the milk with the chopped butter and the split and scraped vanilla bean. Stir well. In a bowl, whisk the whole eggs and yolks with the sugar and add the flour. Pour the milk through a strainer, stir. Cover the dough with cling film and place in the refrigerator for 24 hours.
The day of the cooking,
Preheat the oven to 250 °C. Add the rum to the dough and pour into the fluted moulds. Put in the oven for 5 min, then lower the oven to 200 °C and leave to cook for 50 min to 1 h. Allow the flutes to cool before removing them from the mould.
Cannelés are, without a doubt, one of everyone’s favourite desserts. Accompanied by a scoop of vanilla ice cream, a bit of whipped cream or simply to accompany a gourmet coffee, they are always a unanimous favourite.