A specialty of the Bordeaux region, the small cannelé cake features a caramelized crust and a characteristic touch of rum. A sweet must, taken from the Merveilleuse Histoire de la Pâtisserie whose recipes were elaborated by the leading pastry chef of Paris, Jacques Genin.
To be created the night before
For 24 cannelés cakes.
Creating the dough:
Warm up the milk. Mix the flour and the sugar, dig a small well in the centre, add the whole eggs and the yolk, mix, then incorporate the milk, rum, vanilla seeds and mix until you obtain a smooth dough. Allow to sit one night in a fresh place.
The next day, grease the moulds with bee’s wax, half diluted with butter and place for 30 minutes in the refrigerator.
Preheat the oven to 220 °C (th. 7/8).
Bake the cannelés placed on a cooking plaque for 15 minutes, then lower the temperature of the oven to 200 °C (th. 6/7) and continue cooking for 45 minutes.
Remove from the oven when the surface is nice and brown, unmould and place on a grid.Tip: we sure to watch the cooking process and lower the temperature if the colouring of the cannelés is too fast. They must be seized without being burnt.
Excerpted from the book “La merveilleuse histoire des patisseries”, recipes by Jacques Génin published by Grund