CANNELÉS DE BORDEAUX

Hello,
These ‘mignardises’ are so good! How could I spend almost a year without baking them!?
Fortunately, the molds turned up and I could bake some Cannelés last weekend.

What I love about them: how crunchy there are outside but with a very tender and sweet heart! Reminds you of somebody? ;)

 

 

Cannelé

Ingredients (for 70 mignardises)
1 liter milk
50g butter
1 vanille pod
500g sugar
200g flour
4 eggs
4 egg yolks

Instructions: 

Prepare the dough the day before.
In a sauce pan pour the milk and butter. Open the vanilla pod lengthwise. Scrub the grains and place in the sauce pan together with the pod. Bring to a boil.
In a jar, mix the sugar, flour, the eggs and egg yolks.
When the milk has boiled, pour it gently in the jar and mix.
Set aside the dough in the fridge during one night.

The following day, pre-heat the oven at 250º.
Pour the dough into the mold.
Bake during 10 minutes at 250º, then 25 minutes at 200º and 10 more minutes at 180º.
You may adjust the combination of baking times and temperatures to get perfect cannelés: crispy outside (with a caramel color), and very soft inside!

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