Bordeaux Canneles (Canalay)

Ingredients

• 1 large egg
• 1 yolk from a large egg
• 1/2 cup sifted flour
• 1/2 cup sugar
• 1 cup milk (use 3% or 4% fat content milk)
• 2 Tbsp. butter
• 1 Tbsp. rum vanilla extract

Directions

Note: These traditional Bordeaux pastries are cooked in conical copper molds, but if these are unavailable, use brioche cups or other small molds.

Mix the egg, egg yolk and sugar in a large bowl and then add the flour and beat until the mixture is smooth. Add 1/4 cup of the milk. Heat the remaining milk to a temperature of 85 degrees Celsius. Add the hot milk mixture to the egg mixture and then add rum and vanilla extract to taste. Cover and let cool for 2 hours at room temperature and then 12 hours in the refrigerator. (The recipe may be prepared in advance to this point).

Preheat the oven to 170 degrees Celsius. Lightly grease the canneles or other molds. Mix the chilled liquid and pour it into the molds, place the molds on a cookie sheet and bake until dark in color and springy in texture (about 1 hour, but cooking time will vary depending on the size and shape of the molds). Unmold and serve warm or at room temperature on a plate, as you would cookies.

Submitted 6/13/05.
Source: recipe by Jean Marie Amat.
Submitted By: Meryl
merstarunicorn@earthlink.net
Bordeaux Canneles (Canalay)