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.
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!
I’ve never heard of these before but they look delicious!
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Thank you!
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Wonderful!!!! Youre back full of life and super nice ideas!!!!! licking my fingers already!!!!
😉
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Thank you Luana! 🙂
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I can prepare some pasta…you bring your super delicious cakes…deal??::)
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That would be so great! 🙂 I would love to come!
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I love the way the French have a special cooking pan for every dessert they invented. I’m surprised that these are like a stodgy yorkshire pudding, I wonder which one came first!
Look so professional.
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I’ve never had Yorkshire pudding but it sounds very similar to the French Cannelés… 🙂
Thank you so much for stopping by and warm regards, Bridget
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These look absolutely delicious – especially with their caramelised crusts! Yum!
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They tasted delicious indeed 🙂 Thank you so much for stopping by and warm regards, Bridget
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Fascinating! It’s always neat to learn about new desserts. I’ve never heard of these but I will store it away under my authentic French recipes.:)
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Thank you Leilani, they taste great and are easy to make. Let me know how you liked it. Have a sunny day, Bridget
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Those look positively scrumptious! You come up with such brilliant ideas, Bridget! (I love the box in the picture, too! Do you run your own pastry business?)
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Dear Kimberly, thank you so much I appriciate. The box is from a bakery in France where I bought Cannelés this summer and the “label” by Photoshop 😉 Have you see; I have a facebook page 🙂
I wish you a wonderful and sunny day, Bridget
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Ah, very clever! 🙂
I’ve no doubt that your Cannelés are far superior to those at that French bakery!
Was die Französin machen, können die Schweitzer viel besser, nicht? 😉
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Wow Kimberly, your German is stunning!!! I think the French make the very best Baguette and Pastries… But mine was very good too 🙂
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Looks beautiful. I have never been partial to rum- do you think something else could be substituted? Thanks!
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You can use some Grand Marnier/Cointreau or Amaretto instead of Rum too… Thank you for stopping by and let my know if you have any further questions. Happy baking, Bridget
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