Bonjour! I hope you had great week end. Sunday April 22 was Earth Day and I spent the day at the beach and had a wonderful time with my family!
Before leaving for the beach I made some Canneles batter in order to bake and eat them the next day.
Canneles (kah-neu-leh) are cute petite pastries from the South West of France (Bordeaux), but now you can found them in any Pastry shop in France. They are made with French crepes batter then cooked in a special copper mold. But when I visited last summer my brother-sister-in-law who live in Bordeaux they offered me some amazing silicone mold for mini-canneles! These molds are light and easy to transport! What a treat for me who had my suitcases over-packed when returning to the States.
Since, I have made these delicious treats for my family and friends on a regular basis!
Les Cannelés de Bordeaux
- 2 C organic milk
- 2 Tbsp organic butter, diced
- 1 tsp good vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp sea salt
- 1 C sugar
- 3 yolk organic eggs beaten
Yields: about 50 mini-canneles
In a medium saucepan heat on low heat the milk, butter and vanilla and when it start simmer turn off the heat and set aside to cool.
In a blender mix the eggs with the flour mixture then add little by little the milk mixture. Blend until smooth.
Let cool to room temperature then pour in a glass container and refrigerate for 24 hours.
The next day preheat the oven to 450° F. Since the batter has separated you need to stir the batter until well blended. Fill up to 1/2 inch from the edge. Put into the oven to bake for 20 minutes 400° F and bake for another 30 to 40 minutes, depending on your oven.
You know when your cannelés are ready when the bottoms are dark brown.
The original recipe calls for Rum alcohol but since my kids eat these little treats I never use Rum, but you can add lemon or orange zest to the batter…