Le Cannele Bordelais

The very first time I came across this scrumptious piece of goodness was when I was at an outdoor market in Paris during Christmas, they were selling them in a street cart with both big and small ones.  They are totally caramelized on the outside which give them a very unique crunchiness and gooey on the inside which made them a perfect combination.  They are very easy to make and the best thing is  the batter can be kept in the fridge for a couple of days so you can bake them a few at a time.  The original pastry is baked in its copper fluted mold but if you do not have them, you can try baking them in other forms of molds but they will not be the same unfortunately. Molds are available in kitchen specialty stores such as William Sonoma or Sur La Table or you can try and get them online.  I do not recommend using the silicon ones as they will not give you the crunchy exterior that they are known for so stick with the metal ones.

250ml of whole milk
25g butter
1 vanilla bean (split in half and scrape off the vanilla seeds inside the bean)
50g flour
125g sugar
50ml dark rum
1 whole egg and 1 egg yolk

• In a sauce pan, heat milk, vanilla bean, and butter until butter just melted
• In another bowl, stir together flour and sugar
• Add the egg, egg yolk, and rum into the flour mixture

• Then take out the vanilla bean from the warm milk mixture and pour into the egg and flour mixture
• The batter should remsemble a crepe batter at this point

• Cover and leave in the fridge for at least 24 hours
• When you are ready to bake, preheat oven to 410 degree
• Spray Pam all over the cannele molds pour batter into the molds up to about 3/4 full, place them onto a foil lined baking sheet (you will thank me for telling you this because it will eliminate a lot of cleaning up, just trust me)

• Bake for 45 mins to an hour or until the top is totally caramelized, it is okay to be a bit burnt as it is supposed to be that way, it is much yummier with burnt exterior

Gooey and spongy interior

• If you are not using up all of your batter just cover it and return it back to the fridge for later use