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Cannelés bordelais


15 minutes


1 hour


15 pieces

Cannelés bordelais
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500 ml (2 cups) whole milk
50 g (1 3/4 oz.) butter
1 vanilla pod
2 whole eggs
2 egg yolks
250 g (8 oz.) sugar
1 pinch of salt
100 g (3 1/2 oz.) flour
20 ml (4 tsp.) dark rum


  1. In a saucepan, heat the milk, butter and vanilla over medium heat.
  2. As soon as it starts to boil, turn off the heat and leave as is.
  3. In a bowl, beat the eggs with a whisk.
  4. Add the sugar and salt while whisking, without making it too foamy.
  5. With a rubber spatula, gradually add the flour, stirring gently.
  6. Slowly stir in the hot milk.
  7. Finish with the rum.
  8. The mixture should be smooth with the consistency of crepe batter.
  9. Cover and refrigerate for at least 12 hours.
  10. Place a baking sheet on the middle rack of the oven.
  11. Preheat to 230°C (450°F).
  12. Pour the dough into cannelé silicone moulds (found in specialty stores) until 3/4 full.
  13. Place in the oven and cook for 10 minutes at 230°C (450°F).
  14. Turn the temperature down to 180°C (350°F) & bake for 1 hour, without ever opening the oven.
  15. Remove from oven and let cool for 15 minutes.
  16. Unmould delicately.

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