Wednesday, November 26, 2008
Canneles (adapted from Tartelette)
Makes 18 to 24 depending on your molds
750 milk (2 1/2 cups)
50 gr butter (2 TB)
3 eggs plus 3 egg yolks
200 gr granulated sugar (1 cup)
1 Tb vanilla extract
1/4 cup rum
155 gr flour (1 1/4 cups)
In a saucepan, bring the milk to a simmer, add the butter cut into dices. Mix well and let cool to lukewarm. In a bowl, mix the eggs, egg yolks, sugar and vanilla and whisk until foamy.
Slowly add the rum and flour. Add the milk slowly and whisk until smooth. Pass it through a sieve if necessary. Let the batter rest in the fridge for a few hours or overnight.
When the batter has rested, preheat the oven to 375F and divide it evenly among the canneles molds, generously coated with cooking spray or well oiled if you use copper.
Bake for 35-45 minutes. They will be scortching hot right out of the oven, so let them cool 20 minutes or so before enjoying them.