CANNELES

 

 

This specialty from Bordeaux was invented by the nuns in the 18^th century! The canneles must have a crunchy crust and be soft inside. They are wonderful for breakfast or anytime during the day. It is very important to use the canneles molds, traditionally made with copper. I bought some silicone molds in Bordeaux that don’t need to be buttered each time they are used (they need to be greased just once!). Enjoy this fantastic and surprising cake!

 

 

 

Active time: 10 min (the day before); cooking time: 1h15 min.

 

 

 

3 cups of reduced fat milk

 

2 5/8 oz of unsalted butter

 

5 ¼ oz of all-purpose flour

 

10 5/8 oz of sugar

 

3 large eggs + 3 egg yolks

 

1 tsp of vanilla extract

 

2 tbsp of dark rum

 

 

 

THE DAY BEFORE:

 

In a medium saucepan, bring the milk and butter to a boil.

 

In a large bowl, mix the flour and sugar. In another bowl, beat the eggs and the egg yolks and add to the flour-sugar mix. Stir. Add the rum, the vanilla extract and the milk-butter mixture little by little, stirring constantly. The batter needs to be fluid. Refrigerate 24 hours.

 

 

 

THE NEXT DAY:

 

Take the oven rack out of the oven.

 

 Preheat the oven to 475 F. (conventional heat).

 

Place the canneles molds on the oven rack.

 

Fill up the molds with the batter, using a spoon.

 

 Bake 15 minutes. Reduce the oven temperature to 400 F. and bake 1 hour. The canneles must be dark brown and the inside must be moist.

 

Invert and unmold while hot. Enjoy these delicious cakes cold!

 

 

 

Bon Appétit!