Canneles Bordelais

Thought it was about time I added a new blog post as I've been missing for a while, some of you might say, and with good reason...I'm currently stuck in France with no home to return to yet and so have been keeping myself pretty busy writing and more importantly, as far as the content of this post is concerned, cooking...

I was introduced to these babies aged 11 and have loved them ever since. I've spent time scouring the net for a decent recipe and then one day, just a few days ago, the recipe popped up on my Facebook feed from a French Recipe Page I follow. It was kismet as far as I was concerned and so I promptly went out and bought the required ingredients and started making them yesterday, though had a minor disaster and the first batch, though delicious, looked nothing like they should, due to having run out of gas mid cooking time. Having said that, the photo I'm posting today is the end result of the next two batches, these being miniature versions of the original and so it was a bit of guesswork to adjust the timings in the oven.

I've already delivered a number of them to my French neighbours and shall have over some more to other friends this evening. What is the point about posting about them without giving you the recipe some of you might say, so, here it is duly translated for your enjoyment! Happy eating :)

50 cl milk

2 whole eggs

2 egg yolks

1 vanilla pod

1 tbsp Rum

100g flour

250g powdered sugar

50g butter to melt into the milk and 50g butter to grease the moulds

A pinch of salt (though if you use salted butter this probably won’t be needed)

Bring the milk to the boil with the split and de-seeded vanilla pod and butter. You will see the flecks of vanilla running through the milk. Do not remove the pod during any of the process, it should be the last thing left in your jug at the end.

Whilst that is occurring mix together the flour, sugar and eggs then slowly incorporate the hot milk. This should give you a batter like mix much like when making pancakes. Leave this to go cold then add the rum and refrigerate for one hour or so though I found they turned out better after the batter had been in the fridge overnight.

Pre-heat the oven to 240 degrees (gas 8) unless you are using silicone moulds and then you only need 220 degrees (gas 6-7). Grease the moulds with plenty of butter (you might find it simpler to melt the butter, coat the moulds and put in the fridge to set with the batter) and place on a baking tray. Fill the moulds with the chilled batter and cook for 12 minutes. You then need to turn the oven down to 180 degrees (gas 5) and cook for a further 30-55 minutes. (I found with the second two batches that they required about 30-35 minutes).

The time depends on the size of your moulds though so if they are the smaller ones adjust the time accordingly. The Canneles should be brown to look at though obviously not burnt with a soft textured centre. Remove from the moulds whilst they are still warm and leave to cool. These should keep for a good few days at least. Enjoy !

#foodie #Bordeaux #French #Delicioius #AfternoonTea