Canelés de Bordeaux
Canelés de Bordeaux are a true Bordeaux speciality that can actually only be enjoyed in Bordeaux or you can make them at home. The special thing about the pastry is its soft, almost liquid centre and the crunchy caramel crust that surrounds it.
However, this also makes the pastry very fragile: it loses its quality after six to eight hours and should therefore be prepared and enjoyed fresh. Prepare the dough a day in advance, and the canelès will turn out best.
- Bring the milk, butter and bitter almond oil to the boil and leave to cool, covered. This prevents a skin from forming.
- Beat the eggs with the sugar and carefully add the flour. Mix with the milk and rum to form a smooth dough. Cover the dough and let it rest overnight.
- Grease the silicone canelès moulds and fill with pastry to a centimetre below the rim.
- Preheat the oven to 220 degrees, bake the canelès for ten minutes, then turn down to 180 degrees and continue baking for about 45 minutes.
- The finished cakes should be nice and crispy and caramelised.
Ingredients (for 12 ramekins)
500 ml milk
25 g butter
125 g flour
200 g cane sugar
50 g vanilla sugar
2 egg yolks
2 drops bitter almond oil
1 El rum