Cannelés, authentic French pastry recipe

These French pastries called Cannelés have always been one of my favourites. I used to buy them in Saint Jean de Luz when we went there for the day. They originated in the beautiful city of Bordeaux but they are usually found in France.

Making them at home is an easy and very entertaining process for those of us who enjoy cooking and baking. You have to bear in mind that they have to rest for a day in the fridge, otherwise following the steps of the recipe is very simple and the result is spectacularly pretty.

With the change of time come long, dark afternoons that are also wonderful for enjoying a coffee and these pastries with good company or a good book.

De Buyer non-stick cannelé moulds , De Buyer stainless steel ladle and Luigi Bormioli glass jug

Ingredients:

• 500 ml of whole milk
• 1 egg and 2 egg yolks
• 140 g of strong flour
• 240 g of sugar
• 25 g butter
• 50 ml of aged rum
• 1 vanilla pod

Preparation:

1. We open the vanilla pod lengthwise with the help of a knife and scrape the inside to obtain the seeds.
2. In a saucepan over medium heat, pour the milk, rum, butter and vanilla seeds. When it starts to boil, remove from the heat and let it cool.
3. In a large bowl, place the sugar, egg and yolks and beat with a whisk for a few minutes until the mixture turns white.
4. Add the flour little by little to the bowl, stirring with a wooden spoon until completely incorporated.
5. Next, slowly pour in the milk, vanilla and rum mixture while stirring. You should end up with a batter similar to that of crêpes.
6. We leave it in the refrigerator for a minimum of 24 hours.
7. We grease the cannelé moulds with spray and pour in the batter, leaving a little space before the edge.
8. We put the molds in the freezer with the dough for about 20 minutes while we preheat the oven to 230º.
9. We bake the cannelés for about 10 minutes at 230º and then 50 minutes at 180º.

Pallarès kitchen knife with Boxwood handle , Caractère Revol porcelain plate , non-stick molds for cannelés De Buyer and Ramquín porcelain no. 9 Laura Ashley

You can serve them straight out of the mould, they are delicate and delicious. If you want, apart from serving them with coffee, breakfast or a snack, they are also a wonderful option for dessert. Accompanying them with melted chocolate or a layer of custard can be a good option.

These are also wonderful cakes for those of us who enjoy giving our own sweets as gifts, for their beauty and originality.