These small cakes are absolutely scrumptious. They have a crunchy caramel exterior with a soft and moist centre! These delicious cakes come from Bordeaux in the South-West of France but now fortunately we can enjoy them anywhere!
Traditionally, cannelés are cooked in copper tins but today you can easily buy the equivalent made from silicone; you can buy them through the Multi-Shop service, for instance.
Ingredients from Mondizen :
1 teaspoon of natural vanilla essence
1 tablespoon rum
75cl-3 cups milk
50g- 2oz butter
3 whole eggs + 3 egg yolks
300g-10.5 oz caster sugar
150g-5.2 oz flour
Boil the milk. Add small pieces of butter to the milk off the heat, mix until all the butter has melted.
Leave the liquid to cool.
Mix the three whole eggs and the three egg yolks with the sugar and vanilla essence in a mixing bowl. Mix well until the mixture becomes pale yellow and frothy. Pour in the warm milk and stir.
Add the rum and the sifted flour. Mix to obtain a smooth paste.
Put it in the fridgeto chill for 12 hours.
After 12 hours, pre-heat the oven to 250°C.
Stir the mixture one last time to make it smooth. Fill up the cannelé tins to ¾ .
Cook the cannelés at 250°C for 15 minutes then reduce the oven temperature to 175°C and cook for a further 45 minutes.
Take the cannelés out of the oven and leave them to cool for a few minutes before turning them out onto a metal cake rack.
Leave to cool completely before eating.
Bon appétit !