Canneles de bordeaux

Yield: 1 ? no idea

Measure Ingredient
1 large Egg
1 \N Yolk from large egg
½ cup Sifted all-purpose flour
½ cup Granulated sugar
1 cup Whole milk
2 tablespoons Unsalted butter
1 tablespoon Rum
\N \N Vanilla extract

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 ¼ cup milk. Heat the other ¾ 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

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