These soft little cakes are from Bordeaux and owe their name to the “cannele” (grooved) shape of the mold used to bake them. The inside is soft and slightly gooey and the outisde is deliciously caramelized. This is achieved thanks to a very liquidy dough and a long baking time. You also need to prepare the dough in advance so you can refrigerate it as long as possible (several hours and ideally overnight).
Ingredients: 1/2 Liter milk
2 eggs and 2 yolks
1/2 vanilla bean
3 to 4 TBsp rum
Bring milk to a boil, cut vanilla bean in half and drop it into milk. In a bowl, mix flour and sugar and then add eggs all at once. Pour boiling milk into bowl and mix gently to obtain a very liquidy batter. Add the alcohol and butter (cut into small cubes) until it has completely melted. Let batter rest for several hours or overnight. Heat oven to 350 F. Butter and sugar coat your molds. Fill them with batter up to 3/4 and bake for 5mn. Then drop temperature to 200F. Bake for 1h30. Let sit in mold for a few minutes and remove from mold. The outside will be browned and the inside soft. Enjoy!!!