RECIPE BY:VIVIANE POURPIX

SOURCE: VIVIANE POURPIX

SERVES: Makes about 48 canelés

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Ingredients

  • 500 ml whole milk
  • 125 g plain flour
  • 250 g sugar
  • 2 whole eggs + 1 yolk
  • 1 Tbsp melted butter
  • 1 liqueur glass (~5-6 tsp) rum

Instructions

Preheat oven to 250 C (480 F)

  • Whisk the eggs.
  • Pour boiling milk in the egg while whisking.
  • In a bowl, mix the flour and sugar.   Pour in the milk / eggs mixture.
  • Mix with melted butter and rum.
  • Fill in the flexipan (see photo) and bake for 10 mins.
  • Decrease the oven temperature to 200 C / 390 F and bake for a further 35 mins. The outside should be crispy and caramelized but inside should be soft.
  • Note: The only tricky bit in making these canelé’s is cooking them in the oven as they can burn very easily. Depends really on the oven, so watch carefully.
  • Note also that the dough can be made the day before, as it is better if it can rest.

Download PDF here: French Canele Viviane Pourprix

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