Gastronomixs

Cannelé bordelais with lavender and tonka bean

A classic French pastry adored for its crispy caramelised crust and beautifully tender centre. 

Makes 56 in cannelé moulds with a diameter of 3.5 centimetres.

Cannelé bordelais with lavender and tonka beanEnlarge

Ingredients

500

ml

milk

1

 

tonka bean

5

g

dried lavender

1

 

long pepper

50

g

butter

250

g

icing sugar

34

g

egg yolks

2

 

eggs

15

ml

dark rum

100

g

patent flour

As needed:

 

butter

Preparation method

Serving suggestions

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