cannelés bordelais

After a wonderful week in the marvelous city of Poitiers in France with our gorgeous friends Elsa and Fred, I came back with my head full of ideas and inspirations for desserts and pastries. I start today with a specialty of the Bordeaux region of France; Cannelés. It’s a pastry with a thick caramelized crust and a soft and tender and slightly chewy center, flavored with vanilla and rum. For the best results, the dough has to rest for at least 24 hours in the refrigerator and then placed in a very hot oven. Enjoy these little cakes for breakfast, dessert or just as a snack in the afternoon.

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 Preparation for 10 Cannelés, medium Cannelés pan or a muffin pan

• 25 g butter
• 2,5 dl milk
• 1 vanilla pod, seeds scraped out
• 3 tablespoon dark rum
• 1 whole egg and 1 egg yolk
• 125 g confectioners sugar
• 50 g flour
• 1/2 teaspoon salt

In a saucepan melt the butter. Then add the milk, the vanilla pod and the vanilla seeds and bring it to boil over medium heat. Set aside and leave to cool a little.

In a bowl mix the whole egg and the egg yolk and beat thoroughly, then add the salt and sift in the confectioners sugar and the flour to the egg mixture.

Pour in the warm milk/butter mixture to the egg-flour mixture, add the rum stir together until smooth.

Cool the dough to room temperature, then cover with foil  and let it rest for 24 to 48 hours.

Preheat the oven to 240° C.

Mix the dough well and divide the dough evenly among the prepared Cannelés pan, filling each of the cups about three-fourths full.

Bake the Cannelés for 15 minutes then lower the temperature to 190° C and bake for another 60 minutes.

Remove the pan from the oven and unmold the Cannelés as quickly as possible.

Cool to room temperature before serving. They are best when eaten fresh, because the Cannelés will turn spongy and heavy after 5 to 6 hours.

Et voila, bon appétit and happy baking!