Mini Cannelé Bordelais

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1 Molde
40 min

25 cl milk 1 egg yolk 1 whole egg 25 g butter 60 g flour 125 g powdered sugar 1/2 teaspoon vanilla sugar 2 Tablespoon rum

Así puedes prepararlo

Boil the milk and add the butter and the vanilla sugar while stirring. In a large cup, beat the yolks, the whole egg and the sugar until foamy and creamy. Add the flour and rum. Add the hot milk to the batter and blend well. The batter should be allowed to rise for 24 hours in the refrigerator. Place the Cannelé Bordelais mould on the oven rack, pour in the batter and bake in a hot oven for 10 minutes at 220ºC, then 20 minutes at 175ºC. Allow to cool completely before turning out.

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