Cannelés Bordelais are humble French little cakes from Gironde/Bordeaux which very few pastry chefs manage to get right. In essence, it is a vamped-up crepe batter cooked in tiny copper molds until they become brown and crusty outside. The inside has to remain wet. A very nice contrast. After a few hours, the crust becomes less crisp because of the humidity inside, so they’re best eated straight off the oven.
Preparation time 15 minutes .. Rest time 60 minutes – 1 night .. Baking 15-25 minutes
INGREDIENTS .. 72 pcs
- 2 1/2 cup powder sugar
- 11/4 cup all purpose flour
- 3 1/4 cup milk
- 2 3/4 tbsp butter
- 3 yolks
- 3 eggs
- 1 vanilla pod
- 1 tbsp vanilla sugar
- 1/4 cup rhum
- mini cannelés bordelais silicon mould
Bring the milk to a boil an open and scrached vanilla pod and let the butter melt in it. Mix well and let cool down.
In a bowl mix together yolks, eggs, sugar and rhum into a cream. Don’t foam, just mix thoroughly.
Gradually add to flour mixture. Add warm milk and mix all to a smooth dough that can rest in the refrigerator for 1 hour or the whole day.
Pre-heat the oven to 482°F. In each cell silicone mold pour a little dough. Bake cannelés for 5 minutes. Do not grease silicone molds, it would only left the fingerprints in the form.
After 5 minutes of baking, decrease the temperature to 356°F and continue to bake for a further 15-25 minutes.
After removing from the oven, let them cool down on a flat plate for a few minutes and then remove them from the mould simply inverting the mould plate.
If you want cannelés to be darker and more crunchy, bake them a bot longer. If you want them to be lighter and softer, then is the baking time in the recipe sufficient.