Jenn wrote:

>Well, I ended up coming home early (my dad isn't the easiest person to b=
ake
>with, to put it mildly!), and I was spelling it wrong. It is Cannelet.
>
Not really Jenn, more like canneles, if you and I are talking about the=20
same thing.
A specialty of Bordeaux and the whole region. Little cakes, crisp on the =

outside, creamy/custardy inside.
Anyway, in France, they are baked in special fluted wooden moulds that=20
are greased with beeswax.

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Canneles Of Bordeaux
Kategorien: Baking, France
Menge: 1 Rezept

1 Litre milk
100 Gramm Butter
4 Egg yolks
4 Eggs
500 Gramm Sugar
200 Gramm Flour
100 ml Rum
Liquid vanilla

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D
-Erfasst *RK* 06.10.02 von
-H.W. Hans Kuntze, CMC

Mix together the eggs, the yolks, the flour and the sugar in a bowl
until the mixture is even. Add 1/4 litre of milk. Heat the rest of
the milk (3/4 litre) in a saucepan with butter. Bring to a
temperature of 84=B0 C. Pour the hot milk into a bowl with the eggs-
flour mixture. Add the rum and vanilla according to taste. Allow to
stand for 2 hours then leave in the refrigerator for 12 hours. Bake
in the oven for 45 minutes to 1 hour at 180=B0C.

=3D=3D=3D=3D=3D



--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20