Canneles

Canneles

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Recipe rated 5.00 / 5 from 6 users

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The canneles, typical Bordeaux teatime cakes whose creation dates back to the 18th century, can be made in several sizes. Personally, I prefer the mini-canneles that which can be eaten in only 1 or 2 bites. Some prefer them them very brown and caramelized or rather blond. You only have to adjust the cooking time according to your preferences. The quantities of ingredients will allow you you to make 55 mini-canneles.

Preparation time
15 min
Cooking time
50 min
Difficulty
easy
Serves
10 people
Meal cost
$
Meal course
Biscuits/Cookies
Cupcakes & Snack Cakes
Desserts
Snack & Tea Party
Posted by
Posted on

Ingredients

Metric US
milk
50 centiliters
vanilla pod
1
Butter
50 grams
Sugar
220 grams
Egg
2
egg yolk
2
Flour
150 grams
Rum
1 tablespoon
  1. Infuse the split vanilla bean into the warm milk to which the butter has been previously added and allow the mixture to cool.
  2. Mix the sugar, the whole eggs and the yolks until the mixture has reached ribbon stage (mixture should be almost white in color).
  3. Add the flour, the milk without the vanilla bean and the rum.
  4. Let stand for 1 hour.
  5. Preheat the oven to 250 °C.
  6. Fill the molds to 2/3 of their height since the canneles batter will rise during cooking and leave to bake to a reduced temperature of 180 °C for 50 minutes.
  7. Unmould when lukewarm.
1 Star2 Stars3 Stars4 Stars5 Stars

Recipe rated 5.00 / 5 from 6 users

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Preparation time
15 min
Cooking time
50 min
Difficulty
easy
Serves
10 people
Meal cost
$
Meal course
Biscuits/Cookies
Cupcakes & Snack Cakes
Desserts
Snack & Tea Party
Posted by
Posted on

Ingredients

Metric US
milk
50 centiliters
vanilla pod
1
Butter
50 grams
Sugar
220 grams
Egg
2 units
egg yolk
2 units
Flour
150 grams
Rum
1 tablespoon
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