Cannelé bordelais

Name: Cannelé bordelais
Total time: 90 min
Yield: Serves 18
Cuisine: Bordeaux region
Ingredients: 500 ml (2 cups) whole milk; 50 g (3½ tbsp) butter; 250 g (1¼ cups) sugar; 1 vanilla bean; 100 g (¾ cup) pastry flour; 2 whole eggs + 2 yolks; 50 ml (3½ tbsp) dark rum; Beeswax or butter

Bordeaux rum and vanilla canelés

⏱ 90 minServes 18Hard285 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients18 servings

500 ml (2 cups)whole milk
50 g (2 oz)butter
250 g (9 oz)sugar
1 clovevanilla
100 g (3½ oz)pastry flour (French T45)
2whole eggs + 2 yolks
50 ml (3½ tbsp)dark rum
Beeswax or butter

500 ml (2 cups) whole milk
50 g (2 oz) butter
250 g (9 oz) sugar
1 clove vanilla
100 g (3½ oz) pastry flour (French T45)
2 whole eggs + 2 yolks
50 ml (3½ tbsp) dark rum
Beeswax or butter

Serves 18. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Canelé molds

Whisk

Home oven

Fine-mesh strainer or sieve

Digital kitchen scale

Medium bowl

Parchment paper

03 — Method

The day before: bring the milk, butter and split vanilla bean to a boil.
Let infuse off the heat for 15 minutes.
In a bowl, mix the flour and sugar and make a well.
Add the whole eggs and yolks and mix.
Pour in the warm milk in a thin stream, whisking gently (don't add air).
Add the rum.
Strain the batter, cover and chill for 24 hours (essential).
On the day: preheat the oven to 250°C (480°F).
Grease the canelé molds (ideally with melted beeswax, then poured out).
Fill three-quarters full (leave 5 mm / ¼ in at the top).
Bake for 10 minutes at 250°C (480°F), then lower to 180°C (350°F) and bake 45 minutes more.
Unmold immediately: dark caramelized outside, soft and custardy inside.