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Canneles

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Canneles 

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Recipe summary

These rum-scented, fluted petits fours are a famous Bordeaux treat.

Preparation time: 15 minutes
Cooking time: 60 minutes
Yield: 4

Ingredients

  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1/2 cup plus 1 tablespoon sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon rum

Directions

  1. Bring the milk and butter to the boil together in a saucepan.
  2. Stir the flour and sugar together in a bowl. Beat the egg and yolk together in a cup, then stir it into the flour mixture.
  3. Next, add the hot milk mixture, whisking smooth. The batter should be thin and lump-free, like crêpe batter.
  4. Stir in the vanilla and rum. Cover the batter and let it sit in the refrigerator for several hours or overnight.
  5. Pour the batter into a mini bundt pan.
  6. Heat the oven to 450°F/230°C. Bake the cannelés 15 minutes. Reduce the oven temperature to 350°F/180°C and continue baking until dark brown, 45 minutes to an hour. The cakes are meant to be quite dark on the outside. Unmould, and cool before serving.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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