Bordelais Mini Cannelé

DIFFICULTY
Average Average
PREP TIME
Over 2 Hrs. Over 2 Hrs.
COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
+10 +10
Bordelais Mini Cannelé
Flavoured with rum and vanilla, this iconic French delicacy is the perfect after-dinner treat.
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • 200ml milk
  • ½ vanilla pod, scraped
  • 55g flour
  • 110g sugar
  • 2 egg yolks
  • 45ml dark rum
  • 20g butter, for greasing

  • Method

  • 1
    Simmer the milk with the scraped vanilla, then allow it to cool. In a mixing bowl, mix the flour with the sugar. Add the cooled milk and the egg yolks and mix with a spatula.
  • 2
    Add the dark rum. Keep in the refrigerator for 12 hours. The next day, remove the batter 1 hour before cooking and pour it into a Le Creuset 12 Cup Mini Cannelé Tray.
  • 3
    Preheat the oven to 220°C with a pan placed at the base of the oven. Bake for 30 minutes at 220°C.
  • 4
    Check the colour of a cannelé at the end of the baking time. If the cannelé is still "blonde", bake for a further 5 minutes; otherwise, let the cannelé cool in the oven for around fifteen minutes.
  • 5
    Unmold the cannelés by turning the tin over.
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