Introduction
Cannele de Bordeaux are a classic French dessert, made with a caramelised custard and baked in a special fluted mould. They are rich and slightly chewy on the outside, with a soft and creamy centre. Serve them on their own or with a dollop of whipped cream.
Ingredients
– 200ml whole milk
– 200ml double cream
– 100g caster sugar
– 4 eggs
– vanilla extract
– 100g flour
– 50g butter, melted
Method
1. Preheat the oven to 200C. Grease and flour a cannelle mould (or use a non-stick spray).
2. In a large bowl, whisk together the milk, cream, sugar, eggs and vanilla extract.
3. Sift in the flour and whisk until smooth.
4. Stir in the melted butter.
5. Fill the moulds three-quarters full and bake for 25-30 minutes, until the canneles are golden brown and a skewer inserted into the centre comes out clean.
6. Allow to cool slightly before unmoulding and serving.
Potential changes & improvements
– For a richer custard, you could use all double cream instead of milk
– Add a pinch of salt to the custard mixture
– Use brown sugar instead of caster sugar for a deeper caramel flavour
What other food it works well with
– Cannele de Bordeaux are traditionally served on their own, but they would also be delicious with a dollop of whipped cream or a scoop of vanilla ice cream.
Common Mistakes
– Not whisking the custard mixture sufficiently – make sure there are no lumps of flour remaining.
– Overfilling the moulds – this will cause the canneles to overflow and be difficult to unmould.
– Not greasing the moulds properly – this will make it difficult to unmould the canneles.
Nutritional Information
– Cannele de Bordeaux are a rich and indulgent treat, and are best enjoyed in moderation!
Allergens
– Cannele de Bordeaux contain eggs, milk and butter, and may also contain traces of nuts.