Fluted Bordeaux

Cannelés Bordelais

For 4-6 people

  • 1 / 2 l. milk
  • 100 gr. flour
  • 250 gr. icing sugar
  • 50 gr. butter
  • 2 whole eggs
  • 2 egg yolks
  • 1 vanilla bean
  • 2 tsp. coffee dark rum

 

20 mn. env. + 12 h. d'infusion + 24 h.
45 mn. à 1 h.
210°C.(th.7)/425-450°F

 


 

 

  1. The day before, boil the milk with vanilla bean split in half lengthwise. Let infuse in refrigerator for 12 h.
     
  2. The next day remove the cloves in a small saucepan melt butter. Mix together the sugar egg yolks and whole eggs, then rum, butter, flour and vanilla milk cold. Book still in charge for 24 h. (optional!)
     
  3. After this time, butter molds grooved 4.5 cm. in diameter. Set aside a few minutes in freezer.
    Preheat oven to 210 ° C. (th.7)
     
  4. Sprinkle the mussels with the preparation well mixed. Bake at for 45 minutes. to 1 am Turn out at the exit of the oven. The outside of the barb must be dark brown. Serve cold.