The famous cannelé de Bordeaux is a cake with a caramelized shell
and soft and tender heart.
Ingredients
(about 14 cakes)
1/2 liter milk
a pinch of salt
2 whole eggs and 2 egg
yolks
1/2 vanilla bean
1 tablespoon rum
100 g flour
250 g granulated sugar
50 g butter(+50g for
the moulds)
Procedure
Boil the milk with the vanilla bean and butter.
During this time, in a bowl mix the flour and sugar and add the
eggs all at once.
Pour in the boiling milk. Stir slowly to obtain liquid pastry, without lumps: it
has to have the same texture as pancakes.
Let it cool down and then add the rum. Put in the
refrigerator far at least one hour. The more it rests, the better it
will be.
Preheat the oven to grade 10 (270°C) with the
plate in the oven on which they will be baked.
Pour in the batter in the buttered moulds (if
they are made of silicone, butter them only when used for the first
time). Fill them only half full.
After putting them in the oven for only 5
minutes, lower the temperature to 6 (180°C) and continue to cook
them for an hour: canneles have to have brown crust and soft hearts.
Remove them from moulds while they are still hot.
