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Canelés de Bordeaux From the Bordeaux/ Aquitaine Re­gion by Pier­rick Boyer Serves 50


1 litre (34fl oz/4 cups) milk

1 vanilla pod, slit length­ways 60g (2oz) but­ter 620g (1lb 5oz) caster sugar

310g (11oz) plain (all-pur­pose) flour

1 egg, at room tem­per­a­ture

8 egg yolks, at room tem­per­a­ture

125ml (4 ½fl oz/ ½ cup) rum

200g (7oz) beeswax, melted

In France most peo­ple buy these lit­tle cakes at the pâtis­serie, but ex­pe­ri­enced dessert mak­ers will have fun mak­ing them. You will need spe­cial me­tal canelé moulds, and the cake mix needs to rest overnight in the fridge be­fore be­ing baked

Method 1 Pour three quar­ters of the milk into a saucepan. Scrape the seeds of the vanilla pod into the milk and then add the vanilla pod. Heat the milk to al­most boiling point. Add the but­ter to melt. Re­move the pan from the heat and add the re­main­ing cold milk. 2 Com­bine the caster sugar and flour in a bowl. 3 In another bowl, whisk the egg with the 8 egg yolks. Mix in the rum, the flour and sugar mix­ture and about a quar­ter of the warm milk, mix­ing un­til smooth. Lit­tle by lit­tle, add the re­main­ing milk. 4 Re­frig­er­ate the prepa­ra­tion overnight. The next day, pre­heat the oven to 220°C (430°F/Gas 7). 5 Brush the canelé moulds lightly with melted beeswax. Fill the moulds with the mix­ture to about 5mm (¼in) be­low the rim. 6 Place the filled moulds in the pre­heated oven and then re­duce the oven to 180°C (350°F/Gas 4). Bake for about 45–50 min­utes. 7 Care­fully turn the canelés out onto a cake rack while still hot. 8 Al­low to cool.

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