Canneles de Bordeaux

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Put milk, butter and vanilla extract in a pot, heat up and bring to the boil briefly. Mix flour and 200 g sugar in a bowl. Add eggs and egg yolks. Pour in hot milk and mix immediately with the whisk of the hand mixer to a smooth, thin dough. Let the dough cool down, stir in rum. Cover and chill for at least 24 hours.

2. 2

   Grease a Canneles silicone dish (8 wells; 75 ml each) and sprinkle with sugar. Stir the dough once again. Pour about half of the dough into the prepared form to about 0.5 cm below the rim. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Reduce heat (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake for approx. 1 hour. The Canneles should be well browned or very dark

3. 3

   Take out and let cool on a cake rack for about 10 minutes. Carefully remove Canneles from the individual moulds and allow to cool completely. Some Canneles collapse a little. Wash and dry the mould, grease it again and sprinkle it with sugar. Process and bake the rest of the dough in the same way

4. 4

   Wash, clean and halve the strawberries. Mix crème fraîche with vanilla pulp and 2 tablespoons of sugar. Serve Canneles with strawberries and vanilla crème fraiche. Tastes best fresh

5. 5

   waiting time approx. 24 hours

Nutrition Facts

KCAL
200 kcal

CARBS
23 g

FATS
10 g

PROTEINS
4 g