Bordeaux canelés

Ingredients for 1 servings:

• 500 ml milk (whole milk)
• 25 g butter
• 125 g flour (type 550), baking strong
• 200 g cane sugar
• 50 g vanilla sugar
• 1 egg(s)
• 2 egg yolks
• 2 drops of bitter almond flavor
• 1 tbsp rum
• Butter for the molds

Instructions

Working time approx. 1 hour; Rest time approx. 10 hours; Total time approx. 11 hours

makes 12 pieces

Bring the milk to a boil with the butter and bitter almond oil. Cover and let cool to prevent a skin from forming. Beat the eggs with the sugar until frothy, gradually adding the flour. Add the milk and rum and mix until a smooth batter forms. Let the batter rest, covered, overnight. Brush the canelé molds with melted butter and then preheat in the oven at 130°C (Gas Mark 3-4). Remove the molds from the oven and fill with batter to about 1 cm below the rim. Meanwhile, preheat the oven to about 210°C (Gas Mark 6). Bake for 45-60 minutes, depending on the oven, until the canelés turn a dark brown color. Allow to cool in the molds and then remove. Canelés de Bordeaux are considered an absolute specialty and are shipped worldwide by air freight from Bordeaux. They are crispy on the outside and taste of caramelized sugar, while they are soft and airy on the inside. An absolute delight. This recipe is designed for 12 original copper baking molds and will rise to perfection. If you don’t have these molds available, you can also bake them in ceramic molds. If you have any further questions, I’d be happy to help.