Recipe: Mini Cannelés Bordelais

Name: Mini cannelés bordelais
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 portions
Ingredients: Pour environ 60 minis cannelés1/2 l de lait entier.2 oeufs entiers et 2 jaunes(garder les blancs pour faire des meringues).100 g de farine.250 g de sucre fin.50 g de beurre.1 pincée de sel.1 càs d'extrait de vanille.5 cl de rhum brun.moules à cannelés en alu avec anti adhésif,ou en cuivre si vous en avez c'est l'idéal.(dans ce cas graissez les avec un spray spécial pâtisserie qu'utilise les pros ,on en trouve un peu partout).

By mamie jackye ★ ★ ★ ★ ★ 4.5/5 (4 reviews) Desserts

Prep 15 min

Cook 60 min

Total 1h15

Servings 6 serv.

Here is another version of cannelés bordelais, these delicious little cakes caramelized on the outside and melting on the inside...

Ingredients for 6 servings

For approximately 60 mini cannelés

1/2 l of whole milk.
2 whole eggs and 2 yolks (keep the whites to make meringues).
100 g of flour.
250 g of fine sugar.
50 g of butter.
1 pinch of salt.
1 tbsp of vanilla extract.
5 cl of brown rum.
cannelé molds in aluminum with non-stick coating, or in copper if you have some that's ideal.
(in this case grease them with a special pastry spray that professionals use, you can find them everywhere).

Step-by-step directions

This is a recipe I brought back from a stay in the southwest that is one of my favorites.
Boil the milk with the vanilla and butter, meanwhile mix the flour with the sugar and eggs including the yolks with a whisk.
then add the very hot milk in a thin stream over the flour while constantly stirring to avoid lumps and cook the eggs.
you should have the consistency of a crepe batter.
let cool and when it is lukewarm add the rum.
place in the refrigerator overnight.
the next day, preheat the oven to 250° (th8+) and spray butter your copper molds or if aluminum teflon not necessary.
I like small cannelés so I only fill them halfway.
once well heated bake for 15 minutes at 250° (th8+) and then lower the temperature to 180° (th6) and let cook again for 50 minutes. you can leave it for 60 minutes but it all depends on everyone's taste.
remove from oven and let cool 5 minutes before unmolding, place on a pastry rack.
I indicated for 6 people but if you are more reasonable than me you could share them with more people lol.