Cannelé

4 servings

• 500 ml milk
• 210 g sugar
• 115 g pastry flour
• 50 ml whole eggs
• 40 ml egg yolks
• 15 g bread flour
• 3 ml de rhum gel
• 1 ml Bourbon vanilla

This recipe must be prepared one day in advance and kept in the refrigerator. Combine milk, sugar, rhum gel and vanilla in a saucepan and bring to a boil. Set aside and let it cool. Combine eggs and flour, gradually add flavored milk and beat with an electric mixer. Strain through a fine-mesh sieve. Grease the molds before pouring and cook for 40 to 50 minutes at 160 ºC (320 ºF).

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