Recipes
Cannelé by Tanja Kruger
This recipe for the famous Bordeaux confectionery by Tanja Kruger of Makaron calls for the outside to be a bit burnt to give it that glorious bittersweet flavour, followed by the crème caramel kind of texture on the inside.
Serves: 20 (depending on size of mould)
Preparation time: At least 8 hours (time in fridge before baking)
Ingredients
Method
Bring the milk, butter and vanilla to the boil and remove from the heat. Sift the flour and the sugar together into the milk mixture. Add the eggs to the batter. Leave the batter to cool and add the rum. Leave the batter in the fridge for at least 8 hours. Spray the cannelé moulds liberally with non-stick spray. Bake at 270’C for 5 min and then turn the oven down to 180’C for 30 min.
Photograph: Frances Zwiers
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