Traditional Cannelé from Bordeaux

作者： 凯小莉在此

转自Le creuset UK Cannelé Tray Enjoyed by lovers of French gastronomy around the world, the cannelé is a soft and tender, custard-centred French delicacy with a rich amber crust.

用料

• whole milk/full-cream milk 500ml
• vanilla pod, scraped 1
• flour 125g
• white sugar 250g
• egg yolks 3
• dark rum 60g
• butter or non-stick spray, for greasing

Traditional Cannelé from Bordeaux的做法步骤

步骤 1

Bring the milk to a boil with the scraped vanilla seeds. Cover and leave to cool.

步骤 2

Mix the flour and sugar in a bowl and pour in the cooled milk. Add the egg yolks and mix with a spatula. Add the dark rum. Sieve and set aside in the fridge for 12 to 24 hours.

步骤 3

The next day, take the mixture out of the fridge 1 hour before baking. Grease the cups of the Le Creuset Cannelé Tray liberally with butter, then pour the mixture in ¾ of the way full.

步骤 4

Preheat the oven to 240°C/220°C fan/gas mark 8.

步骤 5

Bake for 10 minutes at 240°C/220°C fan/gas mark 8 and then bake for 60 minutes at 180°C/160°C fan/gas mark 4.

展开全部

步骤 6

步骤 6

Check the colour of the cannelés at the end of the baking time. If they are still light in colour, bake for a further 5 minutes.

步骤 7

Leave the cannelés to cool in the tin. Once cooled, remove, and enjoy.

Traditional Cannelé from Bordeaux的小贴士

The dough should not be whipped, or else the cannelés will overflow when cooked.

菜谱创建时间：2024-02-08 16:41:33