We dispute our cannelés de burgundeax with earl gray and cognac. Cannelés de Bordeaux - or Cannelés Bordelaise - is the little delicious hapser you often encounter on French bistros. A delicious little caramelized case with a nice soft, sweet and flavorful curved.
Ingredients:
500 g of milk
50 g of butter
90 g egg yolk
200 g of sugar
125 g wheat flour
1 rod vanilla
1 tbsp. Chaplon Earl Gray
1 tbsp. Cognac
1 nip salt
Butter to the molds
Day 1
1: Boil the milk up to 70 degrees with the tea. Sear the tea leaves and add vanilla grains and bar, as well as butter, and cook up to 70 degrees again.
2: Whisk egg yolks, sugar and flour smoothly.
3: Pour a little bit of the hot milk into the egg mixture while whipping thoroughly. When the egg mixture is tempered, add the rest of the hot milk little by little.
4: Add cognac and salt.
5: Put the dough, now reminiscent of a light pancake dough, refrigerate for the next day.
Day 2
1: Take out the dough well in advance to give it room temperature.
2: Grease your cannelés thoroughly. If you use silicone molds, do not lubricate.
3 whip the dough well through, so any lumps are gone. Remove the vanilla bar.
4: Fill the molds to approx. 5 mm below the edge
5.: Put the plate with the molds in oven - preheated to 225 degrees Celsius, and bake them for 15 minutes. Then the temperature is reduced to 200 degrees in the remaining 55 minutes. The baking time may vary depending on the molds and the oven.
6: Take the finished cannelés out of the molds and let them cool on a baking rack. Served warm to a good cup of tea or coffee.