Recipe : Canneles

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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: meremichele
Posted on: Friday August 24th, 2018

Ingredients

Metric US

milk: 50 centiliters; 2.08 cups
vanilla pod: 1; 1
Butter: 50 grams; 0.22 cup
Sugar: 220 grams; 0.98 cup
Egg: 2; 2
egg yolk: 2; 2
Flour: 150 grams; 1.07 cups
Rum: 1 tablespoon; 1 tablespoon

Infuse the split vanilla bean into the warm milk to which the butter has been previously added and allow the mixture to cool.
Mix the sugar, the whole eggs and the yolks until the mixture has reached ribbon stage (mixture should be almost white in color).
Add the flour, the milk without the vanilla bean and the rum.
Let stand for 1 hour.
Preheat the oven to 250 °C.
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.
Unmould when lukewarm.