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CANNELÉS & CHERRY SAUCE

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These thimble-like treats originated in Bordeaux and have often been described as masterpieces of texture. Crunching through the slightly burnt, caramelly crust reveals a soft, custardy-creamy interior that is ever so slightly porous. My favourite way to approach the cannelé (the first one at least, the rest are gone before I know it) is to tear it open, admire how the batter congealed in the oven, and then breathe in its tantalising aromas of rum, vanilla, butter and sugar.

CANNELÉS & CHERRY SAUCE

prep: 15 min + over night | serves: 30 cannelés in traditional sized silicone moulds

INGREDIENTS

for the cannelés

1 litre milk

1 vanilla pod, seeds scraped out

100 g (110 ml) butter

4 eggs

4 egg yolks

500 g (625 ml) sugar

45 ml rum

200 g (360 ml) cake flour, sifted

 

for the cherry sauce

500 ml fresh cherries, stemmed and pitted

30 ml water

30 ml sugar

METHOD

for the cannelés

Heat the milk, vanilla seeds and butter in a saucepan until the butter has melted. Do not let it boil. 2. In a large mixing bowl, whisk the eggs, egg yolks, sugar, rum and flour until well blended. Slowly add the milk mixture into the egg mixture and whisk until smooth. Cover the batter and let it rest overnight in the fridge. 5. Preheat the oven to 250 °C. Spray your moulds with cooking spray. Place the mould on a baking tray, especially if you are using a silicone mould. Whisk the batter thoroughly before pouring into your moulds. Place in the oven and bake for 8 minutes. Reduce the oven heat to 140 °C and

bake for 1 hour 4 minutes. 8. The tops should be brown and crispy when removing them from the oven. Leave to cool for at least 10 minutes in the moulds before turning them out.

 

for the cherry sauce

Combine all the ingredients in a saucepan. Bring to the boil, stirring occasionally. Reduce the heat and let it simmer for 2-3 minutes. Remove from the heat and serve warm.

THIS RECIPE WAS FIRST FEATURED IN JAN THE JOURNAL VOLUME 2 
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