Cannellés de Bordeaux

Name: Cannellés de Bordeaux
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1⁄2 l Milk; 25 g + some butter; 7-10 Tbsp a few drops of vanilla aroma; 100 g Flour; 200 g + a little + 2 tablespoons sugar; 2 eggs + 2 egg yolks (Gr. M); 3 TABLESPOONS Rum; 500 g Strawberries; 300 g Fresh cream; 1 package Bourbon vanilla sugar

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1⁄2 l Milk
25 g + some butter
7-10 Tbsp a few drops of vanilla aroma
100 g Flour
200 g + a little + 2 tablespoons sugar
2 eggs + 2 egg yolks (Gr. M)
3 TABLESPOONS Rum
500 g Strawberries
300 g Fresh cream
1 package Bourbon vanilla sugar

Directions

1
The day before, briefly boil milk, 25 g butter and vanilla flavouring. Mix flour and 200 g sugar in a bowl. Add eggs and egg yolk. Add hot milk and mix immediately to a smooth thin dough.
2
Let it cool down. Stir in rum. Cover the dough and leave to cool for at least 24 hours.
3
The next day, grease the cannellés baking tin (8 troughs of 75 ml each, see below; alternatively, use a silicone muffin tin) and sprinkle with sugar. Stir the dough, fill the hollows about half to about 1⁄2 cm below the rim.
4
Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes. Turn down the temperature (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) and bake for approx. 1 hour.
5
Cool the cannellés in the moulds for about 10 minutes, carefully remove them from the moulds and allow them to cool (they may collapse a little). Wash the baking tin and dry well. Bake the remaining dough in the same way.
6
Wash, clean and halve the strawberries. Mix crème fraîche, vanilla sugar and 2 tablespoons of sugar. Serve cannellés with it. Drink tip: Café au Lait.