Here you can find my favorite dishes recipes.

Caneles Bordelais

  • 1/2L of whole milk
  • 2 eggs + 2 eggs yolk
  • 125g of flour
  • 250g of sugar
  • 50g of butter
  • 50ml of Cognac
  • (optional) vanilla flavoring or vanilla sugar

Needed ustencils:

In a pot, bring the mils with the butter to boil, add the vanilla flavoring. Once the liquid starts to boil, remove it from the fire and let it rest for 15 min.

Mix in a bowl the eggs and yolks with the sugar.

Add half of the milk mixture to the eggs+sugar mixture little by little.

Add the flour, the remaining milk mixture and the Cognac. Mix thoroughly.

Cover the mixture and put it in the fridge for 24h. (or minimum overnight).

Next day, grease the canele molts using a mixture of butter (60%) and beeswax (40%) and a cooking brush. I use about 60g of butter and 40g of wax for 9 molts. Put them in the fridge for 5-10 min.

Warm up the oven to 240 degrees.

Mix up the cold preparation and fill up each molt leaving about 1cm to the top (to avoid spillage when the dough will grow). Put the molts in the oven tray on a baking paper for easy cleaning.

Put the molt in the oven for 10 min, this step will make the outside crunchy-ish. Then reduce the heat to 180 degrees and leave them for 45-50min.

Unmolt immediately after taking them out of the oven.

Bonne appetite!