Cannelés de Bordeaux

Ingredients

For 6 servings

• •1 l 1 l Whole milk
• •500 g 500 g Sugar
• •250 g 250 g Flour
• •4 4 Egg(s)
• •2 2 Egg yellow(s)
• •3 c. à soupe 3 tablespoons Liquid vanilla extract
• •8 c. à soupe 8 tablespoons Rum
• •1 1 nuts Butter

Method

1. 1.Preparation start
2. 2.To start your Bordeaux cannels, bring a salad bowl in which you will mix sugar and flour by hand. Meanwhile, boil the milk with the melted butter nut and vanilla extract.
3. 3.Preparation of dough
4. 4.Dig a well into the sugar-farin mixture and add whole eggs one by one, then egg yolks. Mix well. Add the warm milk gradually to the mixture, stirring well. At the end, add the rum and let the dough rest in the fridge for 24 hours.
5. 5.Cooking
6. 6.The next day, preheat the oven th.7 (210°C). Fill silicone canned moulds with the dough that has been removed from the fridge 30 min front and bake between 35 and 45 min.
7. 7.Tasting
8. 8.When your Bordeaux cannons are cooked, demolish them and let them cool down. Enjoy them as a family to taste it, or for gourmets, at any time of the day!