![Bordelais Mini Cannelé](/on/demandware.static/-/Sites-LCAU-Library/default/dw550ea2f6/images/content-recipes/HD_720/LC_20211124_ZA_RC_DT_r0000000001852_ENG.jpg)
Flavoured with rum and vanilla, this iconic French delicacy is the perfect after-dinner treat.
Main ingredients
- Flour
FOR THIS RECIPE WE LOVE TO USE
20 Cup Mini Cannelé Tray
Price reduced from
$70.00
to
$35.00
Ingredients
Method
Ingredients
- 200ml milk
- ½ vanilla pod, scraped
- 55g flour
- 110g sugar
- 2 egg yolks
- 45ml dark rum
- 20g butter, for greasing
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Method
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1Simmer the milk with the scraped vanilla, then allow it to cool. In a mixing bowl, mix the flour with the sugar. Add the cooled milk and the egg yolks and mix with a spatula.
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2Add the dark rum. Keep in the refrigerator for 12 hours. The next day, remove the batter 1 hour before cooking and pour it into a Le Creuset 12 Cup Mini Cannelé Tray.
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3Preheat the oven to 220°C with a pan placed at the base of the oven. Bake for 30 minutes at 220°C.
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4Check the colour of a cannelé at the end of the baking time. If the cannelé is still "blonde", bake for a further 5 minutes; otherwise, let the cannelé cool in the oven for around fifteen minutes.
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5Unmold the cannelés by turning the tin over.