The recipe for Bordeaux cannelés from Olivier Lainé

For 5 pieces

Preparation: 30 minutes

Cooking: 45 minutes

Refrigeration: 24h

The cannelé machine

250g of milk

125g caster sugar

1 piece of vanilla bean

20g unsalted butter

50g extra eggs

20g egg yolks

50g flour

25g rum

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).