City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Cannel's de Bordeaux
March/April 2011

(Courtesy Château Kirwan, Margaux, France)

4 c. milk

2 vanilla beans, split lengthwise and scraped

3 T. unsalted butter

2 c. sugar

3/4 c. pastry flour

4 extra-large egg yolks

5 extra-large eggs

4 T. dark rum

Preheat the oven to 425°F. In a small saucepan, combine the milk, vanilla beans and scrapings. Bring the milk to the scalding point over medium heat, then remove the pan from the heat and add the butter. Set aside to cool to lukewarm.

In a large bowl, whisk together the sugar and flour. In a separate small bowl, whisk together the egg yolks, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then whisk in the lukewarm milk mixture. Strain into a bowl, cover and refrigerate for at least 12 hours, or up to 3 days (the longer the better).

For baking, use silicone molds – check Williams-Sonoma for cannelés molds. Remove the batter from the fridge at least one hour before baking. Grease the molds with butter. Fill the molds 3/4 full with batter, whisking the batter frequently to ensure the sugar and flour are evenly distributed.

Bake the cannelés about 45 minutes or until they are dark brown. And voila! Serve them warm from the oven or at room temp with tea, coffee or wine. They’ll keep for about three days at room temperature before losing their crispy texture and taste. If you have some cannelés that might actually be around for three days, wrap them in waxed paper and store them in a cookie tin. Makes 30 cannelés. ✤