Cannelé
  • INGREDIENTS
     
    WEIGHT
     
    %
  • Milk
     
     
    575g
  • Icing Sugar
     
     
    290g
  • Egg Yolk
     
     
    45g
  • Egg
     
     
    115g
  • Flour
     
     
    115g
  • Butter
     
     
    60g
  • Rhum
     
     
    60g
  • Vanilla Pods
     
     
    3 units
  •  
     
PREPARATION

Prep time: 20 minutes Cook time: 60 minutes
Preparation: Boil the milk with the butter and infuse with the vanilla pods. Beat the eggs, the yolks with the icing sugar; add the sifted flour then the vanilla milk. Mix well, strain and mix again. Store in the refrigerator for a minimum of 12 hours. Heat the oven to 210 degrees Celsius. Coat the fluted molds with vegetable spray. Fill up to 5 mm from the edge. Bake and lower the oven to 185 degrees Celsius. Cook for approximately 60 minutes.