A recipe from Bordeaux cannelés delicately scented with vanilla with a hint of rum (for tradition). The kind of mini sweets perfect for Sunday brunch or afternoon tea.
To bite into their soft and fragrant dough is like a delicious whiff of tenderness: we want more and more! At the heart of the cannelés recipe, nothing but good ingredients (milk and farm eggs) for an incomparable flavor.
How to make cannelés?
This cannelé recipe is to start the day before because there is a rest period for the dough. We start by boiling the milk and the grains of the vanilla pod to infuse it well, then add the butter.
In another container, mix flour, sugar, eggs and yolk. Then we add the vanilla milk. We wait a little for the mixture to cool down then we add the aromas orange blossom and rum...
The dough must rest at least one night in the refrigerator before use. On the big day, I use silicone cannelé molds: demolding is easier than with traditional copper molds.
Tips for successful Bordeaux cannelés
Rest time is essential: it is the temperature shock which will allow the cannelés to rise in the oven.
Silicone molds should be well buttered before pouring in the cannelé dough. This is to facilitate their release from the mold.
The cooking is done first at very hot oven, then lower the temperature slightly to finish cooking.
Other recipes to try
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your pretty cannelés!
Cannelés Bordelais, The Easy Recipe
- 1 vanilla pod
- 1/2 Liter of milk
- 50 g Soft butter
- 100 g flour
- 250 g Granulated sugar
- 2 whole eggs
- 2 egg yolks
- 1 cs orange blossom
- 1 cs rum
- Open the vanilla pod in half and collect its seeds.
- Boil the milk with the vanilla beans and the pod. Off the heat, add the butter in pieces and mix to melt.
- In a bowl, combine the flour, sugar, eggs and yolks.
- Remove the vanilla bean from the pan and pour the milk into the dry ingredients. Blend until smooth.
- Wait 30 minutes before adding the aromas (rum and orange blossom) to avoid any evaporation.
- Place overnight in the fridge. Preheat the oven to 250 ° traditional heat.
- Pour the dough into silicone cannelé molds, filling them about 3/4 full.
- Bake for 15 minutes at this temperature, then lower to 190 ° and continue cooking for 45/50 minutes approximately depending on your oven. Let cool then unmold.