Cave de Sauveterre - Vignerons de Bordeaux

For 12 cannelés.

Preparation: 15 minutes. Baking time: 1 hour. Gas oven 6, Electric oven 190°c.
It is advisable to prepare the dough 24 hours in advance.

Ingredients:

100 gr. flour
250 gr. sugar
50 cl. milk
2 large eggs.
2 egg yokes
1 tablespoon of rum
1 vanilla pod
1 pinch of salt
1 tablespoon of melted butter

Utensils.

The traditional moulds are of copper, they guarantee a perfect result and allow the cannelés to be crisp on the outside and to remain soft on the inside. Silicone moulds are easier to use and also give a good result.

Boil the milk with the vanilla.
Mix the flour, sugar, eggs and melted butter. Then mix in the boiled milk.
Stir carefully in order to keep the dough soft, allow it to cool then add the tablespoon of rum.
Ideally, one should leave the dough in the fridge until the next day, if this is not possible wait for at least one hour.

Pre-heat the oven with the baking tray.

Grease the moulds generously with butter. Fill the moulds three-quarters full to avoid the dough overflowing during the baking. Place the moulds on the baking tray in the oven.

Bake in a hot oven for 5 minutes then reduce the heat to 190°c (gas 6). Leave to bake for about one hour until they have taken on a golden brown colour.

Remove them from the moulds while still lukewarm. In a few minutes, during the process of cooling, the cannelés will become deliciously crispy.

Whether with a sparkling white wine, at tea time or for a dessert, they are a great treat.

See the advice of our oenologist concerning cannelés de Bordeaux.

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