June 15, 2010

Cannelés Bordelais

We’re going on holiday to France in less than two weeks! I can’t wait. Everyday I’m thinking about it. I’m so looking forward to having some time off, seeing my family and friends and eating some nice food. I’ve already made a list of all the things I’d like to cook and eat while we’ll be in France. Amongst these are the cannelés. We’ll be going to the South-West of France, and whenever we go there, we never miss the opportunity to eat this delicacy from Bordeaux. This week, I thought we needed an avant-goût of the holiday. So I cooked a good batch of cannelés and they didn’t last very long! Luke and I really love them. They are so hard to resist: you eat one and then think that you could easily go for another one…and another one…and….oups! in no time they are all gone. But fortunately we’ll soon have more to eat when we’ll be on holiday.

I found my recipe on the website Marmiton. I use silicone dishes for them as they are really easy to remove from the dish once cooked.

Cannelés bordelais – makes about 16 cannelés
  • 50cl milk
  • A pinch of salt
  • 2 eggs and 2 yolks
  • ½ vanilla pod
  • 1 tbsp dark rhum
  • 100g plain flour
  • 250g sugar
  • 50g butter + extra to grease the dishes
  1. In a large saucepan, bring the milk to the boil with the vanilla seeds and butter.
  2. In a bowl, mix the flour with the sugar and the eggs and egg yolks. Add the warm milk and mix together until you obtain a smooth dough.
  3. Leave to cool down and then add the rhum. Put in the fridge for at least 1 hour.
  4. Preheat the oven to 270°C. Pour the dough into greased cannelés dishes , but only fill them to about ¾.
  5. Pop in the oven and cook for 5min, then turn the oven temperature down to 180°C and leave to cook for 1 hour.
  6. Leave to cool down for about 15min and remove from the dish.
Cannelés bordelais – pour environ 16 cannelés
  • 50cl de lait
  • 1 pincée de sel
  • 2 oeufs et 2 jaunes
  • ½ gousse de vanille
  • 1cs de rhum brun
  • 100g de farine
  • 250g de sucre en poudre
  • 50g de beurre + extra pour beurrer les moules
  1. Faire bouillir le lait avec les graines de vanille et le beurre.
  2. Mélanger la farine et le sucre dans un bol, puis incorporer les œufs. Ajouter le lait bouillant et mélanger jusqu’à l’obtention du pâte fluide.
  3. Laisser refroidir, puis ajouter le rhum. Mettre au réfrigérateur pendant au moins 1 heure.
  4. Préchauffer le four à 270°C. Verser la pâte dans des moules à cannelés beurrés, aux ¾.
  5. Mettre au four pendant 5min, puis baisser la température du four à 180°C et laisser cuire pendant 1 heure.
  6. Laisser refroidir pendant 15min avant de démouler.

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