🍮 Bordeaux cannelés

12 cannelés · prep 20 min · cook 1 h

Ingredients

• 500 ml whole milk
• 2 eggs + 2 yolks
• 250 g sugar
• 100 g flour
• 50 g butter
• 1 vanilla pod
• 3 tbsp rum

Method

1. Heat the milk with the butter and split vanilla pod, then let it cool a little.
2. Whisk the eggs and sugar, add the flour, then pour in the warm milk in a thin stream.
3. Add the rum and strain the batter. It should be as thin as pancake batter.
4. Chill 24 h — this rest is not optional, it is what gives the custardy centre.
5. Butter the moulds and fill them to 1 cm below the rim with the cold batter.
6. Bake 15 min at 230 °C, then 45 min at 180 °C: the crust should be almost black, that is correct.

Adapted from Viennoiseries & biscuits

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