After this little trip in the United States with the onion rings, I suggest you to go to France to eat some good Cannelés :) You probably already know it (if you’re French :p), these small mouthfuls come from Bordeaux. I even had the opportunity to have a habitant of this city try it (yes, yes, here in Malmö, everything is possible ^^) and she told me that they were really good. So I don’t hesitate a second to share the recipe with you!
During the last Christmas holiday I wanted to buy (among lots of other things) moulds for cannelés, because it’s impossible to find them here… But the problem is that there are so many different kinds of moulds for cannelés: small, big, yellow, green, blue, silicone ones, aluminium ones, etc. So as a good Norman, I didn’t really manage to decide and I took one small and one big mould. That gives some choices when you eat them, I’m actually happy with my decision ;)
For the ingredients, I mixed Isabelle’s recipe from “Gourmandise et Merveilles” (in French) with Marina’s one from “Pure gourmandise” (in French too):
- 500ml milk
- 35g butter
- 2 yolks
- 2 whole eggs
- 190g sugar
- 2 packets of vanilla sugar (or about 15g)
- 4g of amber rum
- 100g flour
The day before, or at least 1 hour before the cooking, we prepare the batter:
Boil the milk and add the butter cut in pieces. Let it melt, mix well and let cool down the mixture.
Into a salad bowl, mix the eggs with the yolks, the sugar and the vanilla sugar to get a beautiful slightly bubbly mixture.
Then add the flour and mix well again.
Add the rum and the milk to the batter, mix well (and you must savor the good smell of rum that comes from it, yum!). A beautiful thick foam will be formed on top of the batter.
Put aside between 1H and 24H into the fridge in a hermetic container.
When the batter is ready, mix it well again and pour it into the moulds.
The cooking time will depend on the size of your mould (and your oven ^^)!
For the normal sized cannelés, I followed Marina’s advice: 15 minutes at 250°C and I lowered the temperature to 175°C for 45 more minutes.
For the small cannelés, Isabelle suggests to cook it 5 minutes at 250°C and then 40 minutes at 200°C.
In both cases, let the cannelés cool down before removing them from the mould, it won’t fall apart then.
TIPS AND TRICKS
Why don’t you bake some coconut rocks or some meringues with the 2 left whites?
Here is the result with the quantity of batter prepared!
They were consumed really quickly. To be made again very very soon :)
Thanks to Isabelle and Marina for their recipes :)