Canneles De Bordeaux Recipe
Yield: 1 ? no ideaRecipe by luhu.jp
Ingredients:
1 large: Egg,
1 cup: Whole milk,
1: Yolk from large egg,
2 tbsp: Unsalted butter,
1/2 cup: Sifted all-purpose flour,
1 tbsp: Rum,
1/2 cup: Granulated sugar,
Vanilla extract,
Directions:
These traditional Bordeaux pastries (CAN-a-lays) are cooked in
conical copper molds with fluted sides, that hold about 3 oz. of
liquid mix. You can use brioche cups, or other small molds. This
recipe makes a generous quantity.
Mix the egg, yolk and sugar in a large bowl, add the flour and beat
until smooth. Add 1/4 cup milk. Heat the other 3/4 cups milk in a
double boiler with the butter to a temp of 185 F. Add the hot milk
mixture to the egg mixture. Add the rum, and vanilla to taste. Cover
and let cool at room temperature for two hours, then 12 hours in the
fridge. The recipe may be prepared ahead to this point.
Preheat oven to 350 F. Lightly grease and flour the molds. Mix the
chilled liquid and pour it into the molds, place the molds n a cookie
sheet and bake for one hour until dark in color and springy in
texture. Cooking time varies with the shape and size of mold.
Serve warm or at room temperature, on a plate like cookies (but
Upside Down). Generally served with Esspreso, but try it with a
sweet Bordeaux, or even a Sauternes (French, and sweet).
From Wine Spectator Dec. 15, 1994. Recipe from Chef Jean-Marie Amat,
of the Bistroy, in Boulaic, Bordeaux. Typed by Burt Ford. U/L to
Cooking 11/94; 4/95
Submitted By BURTON FORD On 04-08-95
Source from luhu.jp
conical copper molds with fluted sides, that hold about 3 oz. of
liquid mix. You can use brioche cups, or other small molds. This
recipe makes a generous quantity.
Mix the egg, yolk and sugar in a large bowl, add the flour and beat
until smooth. Add 1/4 cup milk. Heat the other 3/4 cups milk in a
double boiler with the butter to a temp of 185 F. Add the hot milk
mixture to the egg mixture. Add the rum, and vanilla to taste. Cover
and let cool at room temperature for two hours, then 12 hours in the
fridge. The recipe may be prepared ahead to this point.
Preheat oven to 350 F. Lightly grease and flour the molds. Mix the
chilled liquid and pour it into the molds, place the molds n a cookie
sheet and bake for one hour until dark in color and springy in
texture. Cooking time varies with the shape and size of mold.
Serve warm or at room temperature, on a plate like cookies (but
Upside Down). Generally served with Esspreso, but try it with a
sweet Bordeaux, or even a Sauternes (French, and sweet).
From Wine Spectator Dec. 15, 1994. Recipe from Chef Jean-Marie Amat,
of the Bistroy, in Boulaic, Bordeaux. Typed by Burt Ford. U/L to
Cooking 11/94; 4/95
Submitted By BURTON FORD On 04-08-95
Source from luhu.jp
Tags
Cake/cookie