BORDEAUX CANNELES
Original recipe by Philippe Gauffre
Preparation: 20min
Resting time: 24hr
Cooking time: 35-40min
Ingredients for 4/6 people:
1 liter milk
50g butter
1 vanilla pod
500g icing sugar
3 egg yolks
1 whole egg
50g rum
200g flour
2 tablespoons of orange blossom water
Preparation
- Boil the milk, butter and the slit vanilla pod, then take off the heat.
- Blend together the icing sugar, egg yolks and whole egg with a food-mixer or whisk, adding the flour, orange blossom water, and rum. Mix well so that the mixture is smooth in texture. Add the hot (but not boiling) milk, mix and put to cool for 24 hours.
24 HOURS LATER:
- Preheat the oven to 400°F (gas mark 7)
- Grease the molds (use copper molds if possible) with a special mold-greasing spray.
- Mix the cannelé mixture and fill the molds three-quarters full.
- Place in the oven for 35 to 45 min depending on the size of the molds.
- Remove from the oven and leave to cool.
- Take the cannelés out of their molds while they are still warm.
- Repeat until you have used up all the cannelé mixture.
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