This little french pastries are originally from the BORDEAUX area and are delicious when made right. Many pastry chef says that they waste many batches before having a right one. The secret is the temperature of the oven and the mould. It is originally bake in small copper moulds . I have a silicon version because i couldn’t find the traditional copper version yet. The recipe itself is quite easy as it is basically a pancake batter with added rum and orange zest. The inside has to stay moist while the crust has to be very crispy . Due to technical reason mine were not as crispy as i wanted.
Makes 8 canneles:
*250 ml of milk
*125 grs of icing sugar
*1 egg yolk
*1/2 tbsp of rhum
*1/2 vanilla pod
*50 grs of flour
*20 grs of butter
*Zest of 1/2 orange
1.In a saucepan , boil he milk with the vanilla pod and butter.
2.Mix together the flour and sugar , add the egg and egg yolk , Whisk well and add the cooled milk.Add the rum and orange zest them chill in the fridge overnight.
3.Preheat the oven to 240 degrees Celsius. If using copper moulds , grease them with butter , and fill 8 of those with the batter .
4.Bake 10 minutes at 240 degrees Celsius then turn down the heat to 190 degrees Celsius and continue cooking for another 40 minutes .
5.Once cooked , wait 10 minutes before unmolding .