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After spending two months as an au pair for a family in the south of France, my sister returned home with a delicious recipe for Cannelés, a French patisserie that has quickly become a family favourite. These treats with a soft centre and crispy caramelised crust are sweet, moreish, and easy to make. So, if you fancy making a treat for yourself and your family and friends, here’s all you need to know:
Ingredients (makes 16):
½ cup milk
2 egg yolks
2 vanilla pods (or ½ tsp of vanilla extract)
3 to 4 tsp of rum
1) In a pan bring the milk, the vanilla and the butter to boil.
2) Meanwhile, in a mixing bowl, mix together the flour and sugar. Then add the two eggs and egg yolks.
3) Gradually add the boiling milk to the flour mixture, and stir softly until it forms a smooth paste. Refrigerate for a minimum of 24hours (48 max)
4) Add the rum and then allow the mixture to rest for an hour before baking.
5) Grease your cannelé mould with butter. Fill ¾ of the mould with the mixture.
6) Preheat your oven to 260°C.
7) Place the mould on a baking tray and put in the oven for 5mins.
8) Turn down the oven to 160°C and bake for an hour. Serve hot!
By Clare O’Driscoll
The UoB Linguist Magazine
Guild of Students,
University of Birmingham