Cannelès de Bordeaux is a recipe that I wanted to prepare for a long time in the cardamom version. These delicious baked custard dessert of French origin are a real treat. Crispy outside and soft inside, sweet and fragrant thanks to the addition of dark rum. For this version of Cannelés I decided to use a modern silicone mold with a particular shape instead of a classic copper mold. Original recipe by Pierre Hermè.
lot of love. B.
p.s. If you love cardamom you should absolutely try my Cake with creamy coconut cardamom filling and strawberry gelee.
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.
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Hi chef
Do I need to hit up the milk and can I use mixer with wisk thanks
No, the milk need to be at room temperature. I reccomend using mixer at lowest speed.
Rise allot Chef my mold non stick can u pls give the tips I bake in fan oven