Bordeaux Cannelés

• 25cl milk
• 70g flour
• 30g melted butter
• 1 sachet of vanilla sugar
• 110g sugar
• 2 eggs i.e. 1 whole egg and 1 yolk
• 3 tablespoon of rum
• 1 teaspoon of vanilla extract.

Boil the milk, vanilla sugar, vanilla extract, rum and butter in a saucepan.

Mix the whole egg and yolk in a salad bowl.

Beat thoroughly. Then mix the flour and sugar.

Add the beaten eggs. Beat the preparation.

Blend in the hot milk/butter mix and dilute. It’s best to leave the dough to rest for 24 hours in the refrigerator.

Mix well.

Pre-heat the oven to 250°C. Fill the mould up to ¾ high.

Cook twice: 10 minutes at 250°C. Then 50 minutes at 180°C

You can replace the rum with other flavours like orange blossom.