Shelf 0091957613.01.lzzzzzzz


Extract from Patisserie Maison • By Richard Bertinet • Published by Ebury Press


$ $ $ $ $
• • • • •

Patisserie Maison
A speciality from the Bordeaux region, cannelés are these days fashionable all over France.They are chewy and caramelised, and it is impossible to eat just one!The old-fashioned cannel moulds were individual and made of copper, however these days you can buy silicone trays of them that allow you to bake up to around 18 at a time.

MAKES 18-20

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2024 Richard Bertinet / Ebury Press · Reproduced with permission. · Extracted from Patisserie Maison by Richard Bertinet (Ebury Press, hardback £20) Photography | Jean Cazals
  • Step 1

    Put the milk in a saucepan and add the cream, butter, salt, rum, half the sugar and the vanilla pod (split and seeds scraped in). Bring to a simmer, taking care not to let the mixture boil, then take off the heat straight away.

  • Step 2

    In a bowl, whisk the egg and yolk with the rest of the sugar until pale, then whisk in the flour.

  • Step 3

    Slowly add the hot milk and cream mixture, stirring constantly with the whisk.

  • Step 4

    Leave to cool and then put in the fridge for at least 4 hours, ideally overnight. Remove the vanilla pod.

  • Step 5

    Preheat the oven to 240°C/gas 9.

  • Step 6

    Half fill each mould with the mixture and bake for around 15 minutes until puffed up and caramelised.

  • Step 7

    Remove from the oven and allow to cool before turning out.

Made this project? Share your version »


Square 2021 04 02 173905 img 4855

More Projects