Cannelés de Bordeaux

Small French pastries with a dark, thick caramelized crust and a soft, custardy center flavored with rum and vanilla.

Ingredients

• 500 ml milk
• 50 g butter
• 250 g sugar
• 125 g flour
• 2 eggs and 2 yolks
• Rum and vanilla

Method

1. 1Make the batter 24 hours in advance.
2. 2Bake in copper molds at a high temperature to caramelize the crust.
3. 3Lower heat and continue baking until the center is set.
4. 4Cool before unmolding.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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