The recipe for Bordeaux cannelés from Olivier Lainé
For 5 pieces
Preparation: 30 minutes
Cooking: 45 minutes
The cannelé machine
250g of milk
125g caster sugar
1 piece of vanilla bean
20g unsalted butter
50g extra eggs
20g egg yolks
For the mussels
Unsalted butter, QS
Preparation of the cannelés
In a saucepan, bring the milk to a boil with half the sugar and the split and scraped vanilla pod.
Turn off and add the butter, to melt it in the milk.
In a bowl, lightly whisk the eggs, egg yolks and remaining sugar.
Add the flour and mix.
Pour the boiled milk / sugar / butter mixture over the eggs.
Add the rum then Chinese and keep cold (4 °) for at least 24 hours.
Coat the cannelé molds with butter using a brush.
Fill the molds 3/4 full.
Cooking the cannelés
Bake for 40 to 45 minutes in a moderately hot oven (180 °), on the baking sheet placed at the bottom of the oven.
Finishing and dressing
Unmold the cannelés when hot.
Find the recipe on the Ritz Escoffier School Instagram account (@ecole_ritzescoffier).