French Cannelés de Bordeaux
These are a local delicacy from Bordeaux. It's pronounced can-elle-eh
It's a great recipe if you have lots of egg yolks left over and you want to make something that will last longer than a custard or a mayonnaise. If you fancy a day in the kitchen, then separate your yolks and make cannelés with your yolks and macarons with your egg whites. Both freeze really well from fresh!
Now if you read the recipe and think I have the measures wrong, no there really is 250g of sugar! That's what makes the caramelised egdes!
You'll need a special mould for these, to give the flutted egdes. You get them either in a rubber mould like this one, or copper ones. If you ever see the copper ones in a vintage shop BUY THEM!
Obviously in France you can get these in all supermarkets, but if you can't then try a mini tin, like this one
These make 12 large cannelés
You will need:
500ml milk a pinch of salt 4 egg yolks half a vanilla pod 2 tablespoons of rum 100 g flour 250 g caster sugar 50 g butter Bring to boil the milk and butter. In the meantime mix the flour, sugar and incorporate the yolks one at a time. Then slowly pour over the boiled milk, whisking all the while. Whisk until you get a smooth batter, add the rum. Then cover and place in the fridge. You can leave it for an hour, or 24hrs, I did a batch and left it for 48 hours. The longer you leave the batter the darker the cannelés. These I've left for 24 hours and they are much lighter than the 48hr batch, if you rest the batter for just an hour or so, they will be very blond! Preheat the oven to max, mine was 270c. Pour the cold batter into the moulds. I used a spray anti stick for the moulds. Keep the remaining batter in the fridge. Put a timer on for 5 minutes, this part is very important! Then turn the oven down to 180c and leave for an hour. Don't be tempted to open the oven if you see them turning dark, the sugar creates a caramel crust, it's not burning! Leave to cool for a few minutes and then turn out. Once cool you can freeze or eat them standing by the oven, like me. These are eaten cold but not chilled with a coffee after a meal.