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Canneles

Canneles
Prep Time
15 min
Cook Time
1h
Yields
4 servings

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

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ingredients

1
cup milk
2
Tbsp butter
½
cup flour
½
cup plus 1 tablespoon sugar
1
egg
1
egg yolk
½
tsp vanilla extract
½
Tbsp rum
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directions

Step 1

Bring the milk and butter to the boil together in a saucepan.

Step 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.

Step 3

Next, add the hot milk mixture, whisking smooth. The batter should be thin and lump-free, like crêpe batter.

Step 4

Stir in the vanilla and rum. Cover the batter and let it sit in the refrigerator for several hours or overnight.

Step 5

Pour the batter into a mini bundt pan.

Step 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.

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