“The blessed bread.” Delicious with a cup of tea or a glass of Champagne. This is a recipe from the Cordon Bleu. I have tried a few other recipes but I know that this one always works.
500ml milk, warmed to 80C
2 egg yolks
1 whole egg
1 vanilla pod
30g butter, melted
50g icing sugar
40ml dark rum
1- Put the milk and vanilla pod in a small pan and warm it to 80C over a medium heat. Set aside and let it infuse, preferably overnight
2- In a small bowl whisk together the flour, egg yolks, egg, sugar, and icing sugar, then add the infused milk. Whisk well and add the melted butter and rum. The batter should like a pancake batter.
3- Pour the mixture into the moulds. Bake at 160C for 1 hour or until they are cooked.
4- Once cooked let them rest and take them out of the moulds. Some of the Canneles will be brown others will not but this is okay.
5- Serve them with Poached peaches.
- If you are using copper moulds you will need bee wax. Melt the wax and cover the moulds with a thin layer of wax. Let them cool and then pour in the Canneles mixture.