Cannelés from Bordeaux
– Copper Bordelais fluted mould. Alternatively, you can use a silicone mould
325 ml + 125 ml milk
150 g flour
300 g sugar
Vanilla pod or vanilla powder
Heat the 325ml of milk in a saucepan with the butter cut into pieces. When the butter has melted, add the remaining cold milk (125ml) off the heat and mix. Set aside.
In a bowl, mix the flour and sugar.
In another bowl, break the eggs, add the vanilla and rum.
Pour the milk over the flour and sugar in batches. Mix well and finally add the eggs.
Cover with plastic wrap and chill for 24 hours.
Grease your moulds with a spray. You can also use melted butter to apply with a brush.
Fill the tin to within 3-5 mm of the edge and bake at 230°C for 10 minutes, then lower the temperature to 190°C for another 40 minutes. If you like them well coloured, more caramelised, cook them for longer.
Enjoy them warm, putting them back in a preheated oven at 210°C for a few minutes and turning the oven off.