Mini cannelés with coffee
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4/6 pers
- 7-10 Tbsp Starting the day before
- 7-10 Tbsp ½ l de lait
- 7-10 Tbsp 2 tablespoons of Ricoré
- 50 g of butter + for the mussels
- 1 vanilla sugar sachet
- 7-10 Tbsp 2 whole eggs + 2 yolks
- 250 g de sucre
- 150 g de farine
- 7-10 Tbsp 2 tablespoons rum
Directions
- 1
1 In a saucepan, bring the milk to the boil with the Ricoré and the vanilla sugar. In a bowl, whisk all the eggs with the sugar until the mixture turns white.
- 2
2 Pour the milk à la Ricoré over the egg/sugar mixture while whisking. Then add the butter in pieces. Wait 10 minutes, add the flour and rum. Cover and reserve at least 12 hours in a cool place.
- 3
3 Preheat the oven to 210 °C (th 7). Mix the dough, spread it in mini fluted moulds generously buttered. Bake and cook about 30 minutes. Turn out and serve warm.
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