Saturday, 10 March 2012

Cannelés (Typical Bordeaux Cakes)

My first boyfriend here in France was half from Bordeaux (his mom) and half from Lyon (his dad, or the other way round, who cares?). I think it’s quite easy to guess that we didn’t drink water very often. Anyway, he bought me my first cannelé, a typical, little Bordeaux-cake. And one of the best desserts France has to offer.

Copper vs. silicone -
a question of bucks...
Last weekend, I have prepared my first home-made cannelés. It’s not too complicated. But you have to buy the right cannelés-dish. I wanted the traditional copper plates and even found it in the supermarket. But honestly, at more than 9 euros apiece (!!!!), they can go milk a cow! So I bought some silicone-plates instead. Less nice to look at, but they did their job for much less money. Without further ado, here’s the recipe.

What you need: 
  • ½ l of milk 
  • 1 pinch of salt 
  • 2 eggs 
  • 2 supplementary egg yolks 
  • 1 vanilla pod 
  • 1 tablespoonful of rum 
  • 100 g of flour 
  • 250 g of sugar 
  • 50 g of butter 
  • Some more butter for the plates 
How to proceed: 
  • Boil milk with butter and the vanilla pod. In order to get all the flavour out of your vanilla pod, scrape it into the milk, then put in the scraped pod (you’ll have to take it out afterwards, okay?). 
  • Mix your flour and sugar. 
  • Mix in the eggs. 
  • Pour the boiling milk (do not forget to take out your vanilla pod!). 
  • Stir delicately until the batter is fluid. 
  • Let it cool down before adding the rum. 
  • Put in the fridge for 1 hour. 
  • Preheat your oven, 270°C. 
  • Butter your cannelés-plates (butter them good, butter them well). 
  • Pour the batter (don’t fill the plates to the brim). 
  • Put the cannelés in the oven at 270°C for 5 minutes, then lower heat to 180°C. 
  • Let them bake for 1 hour. 
  • The cannelé must be crusty-brown on the outside but fondant (mellow) inside. 
  • Turn out the cannelés while hot. 
You’ll experience a moment of pure pleasure and palate-orgasm! I made some twenty cannelés and they didn’t last more than a day. Yum-yum! 


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