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France · Pâtisserie bordelaise
Bordeaux canelés
A rum-and-vanilla crêpe-like batter, rested for a whole day, baked to a dark crust and a soft centre.
translation Translated from French. Translation by Camille Roussel. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 12
- Preparation
- 20 min
- Cooking
- 75 min
- Resting
- 1440 min
- Total
- 1535 min
- Difficulty
- Advanced
Cuisine / tradition: Pâtisserie bordelaise (FR) — declared by the author
- Pastry
- Dessert
- Baked
- Snack
Ingredients
For 12 servings
- 500 ml whole milk
- 1 piece vanilla pod
- 50 g butter
- 100 g plain flour
- 250 g caster sugar
- 2 piece whole eggs
- 2 piece egg yolks
- 50 ml dark rum
- 1 pinch salt
Method
- Step 1. Heat the milk with the vanilla and butter to a simmer. Let it cool a little.
- Step 2. Mix the flour, sugar and salt. Add the eggs and yolks without making it foam, then the warm milk in a trickle. Add the rum.
- Step 3. Cover and rest in the fridge for at least 24 hours.⏱ 1440 min
- Step 4. Heat the oven to 250 °C. Butter the moulds and fill them three-quarters full with the well-stirred batter.
- Step 5. Bake for 10 minutes at 250 °C, then lower to 180 °C and continue until a dark brown crust forms.⏱ 60 min
- Step 6. Turn out at once onto a rack. Eat warm or cold, within two days.
Story and cultural note
A small pastry from Bordeaux, traditionally baked in fluted copper moulds. Resting the batter (24 to 48 hours) and baking first at very high heat, then lower, gives the caramelised crust and creamy centre.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarianNut-free
ContainsGluten (cereals)MilkEggs
