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Recipe for these sweetness from Bordeaux in France is easy. Nevertheless, making perfect cannelés requires to respect rest times, baking temperatures, specific molds...
Ingredient for 24 large cannelés (diameter of 5.5cm / 2.2 inches):
- 1 liter of milk (1 quart)
- 3 eggs
- 3 egg yolks
- 280g of flour (2 cups)
- 475g of sugar (2.4 cups)
- 50g of butter (3.5 tbsp)
- 20cl of rhum (6.8 fl oz)
- 1.5tbsp liquid vanilla
Baking: 15 minutes @ 220C (430F) then 45 minutes @ 185C (365F) (to adapt depending on mold types and ovens)
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